Tomato Soup With Cheddar Croutons

• 3 tablespoons unsalted butter
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 2 sprigs flat-leaf parsley
• 2 pounds fresh tomatoes, chopped
• Salt and pepper
• 4 1/2-inch-thick diagonal slices Italian bread
• 1/2 cup finely grated Cheddar

1. Preheat oven to 350u0b0F. Melt butter in a Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add parsley, tomatoes and 1 cup water. Season with salt and pepper.
2. Increase heat to high and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until tomatoes are very soft, 15 to 20 minutes. Let cool. Top bread slices with cheese, place on a baking sheet and bake until cheese is melted and lightly browned, 12 to 15 minutes.
3. Remove parsley sprigs; discard. Puree soup in a blender in batches and return to Dutch oven. Gently reheat. Ladle into bowls, rest a crouton on top of each; serve hot.

unsalted butter, onion, clove garlic, parsley, fresh tomatoes, salt, italian bread, cheddar

Taken from www.myrecipes.com/recipe/tomato-soup-cheddar-croutons (may not work)