Creamy Tomato Soup with Toasted Cheese Crostini

Preheat the oven to broil and line a large baking sheet with aluminum foil. Wash 2 1/2 pounds of tomatoes and pat them dry with a towel. Slice each tomato in half and arrange them on the prepared baking sheet. Peel an onion, cut half of it into chunks (save the other half for another recipe), and peel some garlic. Place both the onion and garlic on the baking sheet. Once everything is arranged, spray with olive oil non-stick cooking spray or brush with olive oil and season generously with salt and cracked pepper. Place the baking sheet under the broiler for 5-7 minutes, or just until the edges start too slightly brown. Roasting the tomatoes concentrates their natural sugars, making them sweeter and more intense in flavor. It also reduces acidity and adds a smoky, caramelized depth to the flavor.

Place the roasted tomatoes, garlic, and onions into a blender with care. Blend on high speed until the mixture is perfectly smooth.

Pour the soup into a large saucepan and heat it over medium-high heat, stirring frequently.

Stir 1 teaspoon of Italian seasoning into the soup until it is well blended.

Cook the soup until it thickens, then stir in half a cup of heavy cream. Let it simmer further until it reduces to your preferred consistency.

As the soup simmers, slice the baguette into 1-inch-thick pieces and butter one side of each. Shred a quarter cup of cheddar cheese and grate a third of a cup of parmesan. Dip each baguette slice into the grated parmesan, sprinkle with a bit of cheddar, and arrange them on a baking sheet. Place the baking sheet under the broiler for a few minutes until golden brown.

Ladle the soup into bowls, float a toasted cheese crostini on top, and garnish with parsley. Enjoy! 🍅