Heirloom Tomato Soup

This recipe is equally as delicious as Michele's butternut squash soup recipe from last year (which,by the way, I made several time last winter..yum). This is easy and fast. Be sure to make the croutons-they add a lot of flavor.

-4 large heirloom tomatoes, cut in half
-olive oil
-1/2 red onion, thinly sliced
-5 slices whole wheat french bread
-large splash of balsamic vinegar
-large pinch of rosemary
-handful of basil
-salt and pepper

Preheat oven to 450 degrees. Place the tomatoes face side up in an oiled baking dish. drizzle with olive oil. Sprinkle with salt and pepper. Lie the onion slices evenly on top. Bake for about a half an hour, uncovered, until tomatoes are soft.
Run the contents of the baking dish and two slices of toasted bread, through a food mill, puree it in a blender, or food processor. Which ever method is available to you.Pour into a bowl. Stir in a large splash of balsamic vinegar and salt and pepper.
To make the croutons:
Cut the remaining three slices of bread into cubes. Heat olive oil over medium/high heat in a skillet. Add the bread, salt, and rosemary. Stir frequently until bread has browned.
Top soup with croutons and basil garnish.