Roasted Sweet Onion and Tomato Soup

Ingredients

• 6 cloves garlic, cut in half
• 1 large sweet onion, chopped
• 1 oblong or Yukon gold potato, peeled and diced
• 2 tbsp (25 mL) butter, melted
• Salt and pepper
• 28 oz (796 mL) can plum tomatoes, chopped
• 2 cups (500 mL) vegetable or chicken stock
• 1 tsp (5 mL) dried basil
• 1 cup (250 mL) 35% whipping cream
• 6 thin slices baguette
• 1/4 cup (50 mL) shredded Canadian Asiago, Cheddar or Parmesan cheese

Preparation

1. On rimmed baking sheet, toss together garlic, onion, potato, butter and 1/4 tsp (1 mL) each salt and pepper. Roast in 450°F (230°C) oven for 25 minutes, stirring twice, or until golden and softened.
2. Meanwhile, in a pot combine tomatoes, stock and basil; bring to a boil over high heat. Add vegetables. Reduce heat; boil gently for 10 minutes. Purée until very smooth. Return to pot (if necessary) over medium-low heat. Stir in cream; season with salt and pepper. Heat, stirring often, until steaming.
3. On baking sheet, broil baguette slices until lightly toasted. Turn over and sprinkle with cheese; broil until cheese is melted. Lade soup into warmed bowls; float crouton on top of each serving.