Roasted Tomato Soup with Cheesy Croutes

• 8 cups grape tomatoes, halved
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 cloves garlic
• 1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 12 diagonally cut whole wheat baguette slices (1/4 inch thick)
• 6 Tbsp. Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
• 1-1/2 cups each 25%-less-sodium chicken broth and water
• 1/4 cup fresh basil

1. Heat oven to 450 degrees F.
2. Combine tomatoes, onions and garlic; spread onto foil-covered rimmed baking sheet.
3. Drizzle with dressing.
4. Bake 5 min.
5. Meanwhile, place baguette slices in single layer on second baking sheet; sprinkle with cheese.
6. Add baguette slices to oven with vegetables.
7. Bake 7 to 10 min.
8. or until vegetables are charred, bread is toasted and cheese is melted.
9. Spoon roasted vegetables into large bowl.
10. Stir in broth, water and basil.
11. Add to blender, in batches if necessary; blend until smooth.
12. Pour into saucepan; cook on medium heat 5 min.
13. or until heated through, stirring occasionally.
14. Ladle soup into 6 bowls; place 2 toast slices across top edge of each bowl.

grape tomatoes, onion, garlic, tomato, whole wheat baguette, cheese, chicken broth, fresh basil

Taken from www.kraftrecipes.com/recipes/roasted-tomato-soup-cheesy-croutes-136587.aspx (may not work)