Roasted Tomato Soup with Croutons

Ingredients:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup balsamic vinegar
12 large garlic cloves, peeled
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup chopped yellow onion
2 cups lightly packed fresh basil leaves
3 cups cold water with 4 chicken bouillon cubes
1/8 tsp crusted red pepper flakes
1 tsp thyme

For the bruschetta:
1 loaf country-style bread
Extra-virgin olive oil
Salt

Directions:
Preheat the oven to 450 to 500 degrees.  Prepare the tomatoes.  In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt and pepper, to taste.  Spread the tomatoes out on a non-reactive baking sheet.  Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes.  Remove and allow to cool a bit.

Prepare the bruschetta.  Cut the bread crosswise into slices about 1 inch think (you need 8 slices).  Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt.  Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally.  Add the 2 cups of basil leaves and sauté with the onions for about 1 minute.  Add the roasted tomatoes, water, red pepper flakes, and thyme to the saucepan.  Bring the mixture to a simmer and cook for 10 minutes.  Season with salt and pepper, to taste.  Puree the tomato mixture in a blender.  The mixture should be very smooth.  You should have about 8 cups.  You can prepare the soup to this point and refrigerate it.  When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.  Serve the soup.  Place 1 bruschetta in the center of each shallow soup bowl.  Pour the soup around each bruschetta.

Recipe from www.foodnetwork.com