Roasted Tomato Basil Soup, French Onion Style

Preheat oven to 450 F.

Combine plum tomatoes, red peppers, onion, garlic cloves and olive oil on a baking sheet. Season with 2 teaspoons of salt and 2 teaspoons of pepper. Toss to combine. Roast them in the preheated oven for 25 minutes.

Then place roasted ingredients in a blender, along with basil leaves and chicken stock. Do this in two batches if needed. Blend, until well combined.

Place blended ingredients in a large stove top pan over medium high heat. Add fire roasted tomatoes and half-and-half. Season with crushed red pepper and more salt and pepper, if needed. Bring soup to boil and then reduce to simmer and cook for about 10 to 15 minutes. I could have left mine in longer, but I was too excited to start eating.

When done remove the pot from the heat, set it aside and preheat your broiler.

Place soup in oven safe bowls. Butter one side of each slice of bread and place it on top of soup, butter side up. Layer Gruyere and Parmesan cheese slices on top so it is hanging over the edge of the bowl. Place bowls on a baking sheet (not totally necessary, but will keep your oven cleaner) and then put it under the broiler for about 5 minutes or until cheese starts to bubble and brown. Remove it from the oven and serve!

Remember the bowl is hot when eating the soup!