Roasted Sweet Onion and Tomato Soup with Cheese Crouton

Ingredients

• 6 slices baguette thin
• 2 tablespoons butter melted
• 28 ounce canned tomatoes chopped canned
• 2 cups chicken stock see 
• 1 cup cup heavy whipping cream 35%
• 1 teaspoon basil dried
• 6 cloves garlic clove cut in half
• 0.3 cup parmesan cheese shredded
• 1 large onion sweet chopped
• 1  yukon gold potatoes diced peeled

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. On rimmed baking sheet, toss together garlic, onion, potato, butter and 1/4 tsp (1 mL) each salt and pepper. Roast in 450 degrees F (230 degrees C) oven for 25 minutes, stirring twice, or until golden and softened.
2. Meanwhile, in a pot combine tomatoes, stock and basil; bring to a boil over high heat.
3. Add vegetables. Reduce heat; boil gently for 10 minutes. Puree until very smooth. Return to pot (if necessary) over medium-low heat. Stir in cream; season with salt and pepper.
4. Heat, stirring often, until steaming.
5. On baking sheet, broil baguette slices until lightly toasted. Turn over and sprinkle with cheese; broil until cheese is melted.
6. Lade soup into warmed bowls; float crouton on top of each serving.