Roasted Tomato Soup With Croutons

• 12 large tomatoes (about 4 pounds, stemmed and quartered)
• 12 cup extra-virgin olive oil, divided
• 14 cup good-quality balsamic vinegar
• 12 large garlic cloves, peeled
• salt
• 12 teaspoon fresh ground black pepper
• 1 cup chopped yellow onion
• 2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
• 2 cups cold water
• 1 loaf country bread
• extra-virgin olive oil
• salt

1. Preheat the oven to 500 degrees F.
2. Prepare the tomatoes.
3. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste.
4. Spread the tomatoes out on a non-reactive baking sheet.
5. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes.
6. Remove and allow to cool a bit.
7. Prepare the bruschetta.
8. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices).
9. Lightly brush the slices on both sides with oil and season with salt.
10. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
11. In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt.
12. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally.
13. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
14. Add the roasted tomatoes and water to the saucepan.
15. Bring the mixture to a simmer and cook for 10 minutes.
16. Season with salt and pepper, to taste.
17. Puree the tomato mixture in a blender.
18. Start the motor at a slow speed and increase gradually.
19. Alternatively you can use an immersion blender right in the pot.
20. The mixture should be very smooth.
21. You should have about 8 cups.
22. You can prepare the soup to this point and refrigerate it.
23. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
24. Serve the soup.
25. Place 1 bruschetta in the center of each shallow soup bowl.
26. Pour the soup around each bruschetta.
27. Garnish with torn basil leaves.

tomatoes, extravirgin olive oil, balsamic vinegar, garlic, salt, ground black pepper, yellow onion, basil, cold water, country bread, extravirgin olive oil, salt

Taken from www.food.com/recipe/roasted-tomato-soup-with-croutons-472292 (may not work)