Roasted Tomato Soup with Parmesan Croutons

For the soup:
6 overripe medium tomatoes
1/2 medium onion, thinly sliced
optional: 1 jalapeno, most of the seeds removed
2 cloves garlic, crushed
2 bay leaves
2 sprigs fresh thyme
10 black peppercorns
1/4 cup extra-virgin olive oil
1 tsp. sugar
1 tsp. kosher salt
8 basil leaves
2 cups vegetable stock
salt, to taste

For the croutons:
4-oz. whole wheat baguette
1 clove garlic
1 T. extra-virgin olive oil
2 T. grated reduced-fat Parmesan cheese
freshly ground black pepper

Preheat oven to 375 degrees.

In a large roasting pan, combine tomatoes, onion, jalapeno (if desired), garlic, bay leaves, thyme, peppercorns, oil, sugar, and salt. Roast for 45 minutes or until tomatoes are caramelized.

Place roasting pan on top of the stove and add basil and vegetable stock. Bring to a simmer, pour into a blender, and puree. Add salt to taste.

Slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with oil, and sprinkle with Parmesan; broil for 1 minute more. Season with pepper to taste and cut into 4 slices.

Divide soup into 4 bowls and top each with 2 croutons.

Number of Servings: 4

Recipe submitted by SparkPeople user JDMROSA.