Garlicky Roasted Tomato, Onion and Country Bread Soup

• 4 cups onions thinly sliced
• 2 tablespoons olive oil, extra-virgin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 4 cups cherry tomatoes halved
• 1/2 cup garlic thinly sliced, plus 1 whole clove, peeled and halved
• 3 cups stock chicken broth, low salt or vegetable broth
• 6 slices whole wheat bread old
• 23 cup basil freshly chopped
• 6 tablespoons parmesan, parmigiano-reggiano cheese, grated finely shredded, or cream, optional

1. Preheat oven to 450F.
2. Toss together onions, oil, salt and pepper in a big bowl, spread onions evenly in a 9-by-13-inch pan.
3. Roast the onions, stirring once or twice, until starting to brown, about 20 minutes.
4. Add tomatoes and 1/2 cup garlic, spread evenly and continue roasting, stirring once, until the tomatoes are falling apart and beginning to brown in spots, about 20 minutes more.
5. Transfer the onion-tomato mixture to a large saucepan.
6. Add broth, bring to a simmer over medium-high heat.
7. Remove from the heat and cover to keep warm.
8. Meanwhile, arrange bread on a large baking sheet and bake until toasted, 8 to 10 minutes.
9. Rub both sides of the toasted bread with the halved garlic clove.
10. (Discard remaining garlic.)
11. To serve:
12. Place a piece of toasted bread in a shallow soup bowl.
13. Ladle 1 cup soup over the bread.
14. Top with basil leaves and cheese or drizzle with cream if desired.
15. Serve warm.

onions, olive oil, salt, black pepper, cherry tomatoes, garlic, chicken broth, whole wheat bread, basil freshly, parmesan

Taken from recipeland.com/recipe/v/garlicky-roasted-tomato-onion-c-51019 (may not work)