Recipe: Fresh tomatoes make tasty soup

ROASTED TOMATO SOUP WITH GRILLED CHEESE CROUTONS

INGREDIENTS:

6 pounds tomatoes, cut in half

Cooking spray

Salt and pepper, to taste

2 yellow onions, chopped

6 cloves garlic, minced

¼ teaspoon crushed red pepper

2 tablespoons olive oil

4 cups fresh basil leaves, chopped

3-4 cups water

Balsamic vinegar, to taste

Fresh basil, sliced, optional topping

INGREDIENTS FOR THE CROUTONS:

2 slices 2 percent cheddar cheese

2 slices whole grain bread

DIRECTIONS:

• Preheat oven to 400 degrees. Mist tomatoes with cooking spray, arrange on baking sheet skin side down, sprinkle with salt and pepper and roast for 45 minutes.
• In large pot, sauté onions, garlic, crushed red pepper, salt, pepper and olive oil for 5 minutes. Add roasted tomatoes, fresh basil, water, salt and pepper to the pot. Puree the mixture with a hand blender until semi-smooth.
• Bring to boil, cover and simmer for 15 minutes.
• Place cheese on bread, put on baking sheet, broil for 5 minutes until cheese bubbles/bread is toasted and cut into 1-inch bites.
• Serve soup with drizzle of balsamic vinegar and cheese croutons on top.
• Top with fresh basil if desired.

Recipe courtesy of Dawn Blatner ofwww.eatright.org