Roasted Tomato Soup With Cheesy Croutons - cooking recipe

Ingredients

3 1/3 lbs ripe plum tomatoes, halved lengthwise
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
4 cups reduced sodium vegetable stock
None None Basil, to serve
None None FOR THE CHEESY CROUTONS
1 None baguette, cut into 12 slices
1 1/3 cups grated Cheddar cheese

Preparation

Preheat the oven to 400\u00b0F. Line a large baking pan with parchment paper. Place tomato, cut sides up, on prepared pan. Roast for 40 mins, until tender. Cool, then peel. Process tomatoes in a food processor until smooth. Strain through a sieve and discard seeds.
Heat oil in large saucepan on medium-high heat. Add onion and saute, for 2-3 mins, until soft. Add garlic, stock, 1 cup water and pureed tomatoes, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 mins, until mixture thickens slightly. Season to taste.
Meanwhile, preheat broiler on high. Broil bread for 2-3 mins, until lightly toasted. Turn bread over, top with cheese and broil for 1-2 mins, until cheese melts. Ladle soup into bowls. Top with croutons and basil.