Grilled tomato soup with garlic croutons
5 medium clove(s), unpeeled, cut crosswise in half
2 pound(s), ripe, halved (about 6 tomatoes)
1 medium, cut into 1⁄2-inch-thick slices
1 slice(s), "country style" (1/2 inch thick)
Fat free vegetable broth
2 Tbsp, fresh, chopped
⅛ tsp, thinly sliced, for garnish
- Spray the grill rack with olive oil nonstick spray; preheat the grill to medium or prepare a medium fire.
- Thread the garlic on a skewer (if using a wooden skewer, soak in water about 30 minutes). Lightly spray the cut sides of the tomatoes with nonstick spray. Place the tomatoes, onion, and skewered garlic on the grill rack. Grill until the tomato skins are lightly charred, the onions are tender, and the garlic is softened, 6 – 8 minutes. Transfer the vegetables to a jelly-roll pan; let cool.
- Meanwhile, spray both sides of the bread with nonstick spray and place on the grill rack. Grill until golden brown, about 1 minute on each side. Peel the garlic; rub the bread with one of the garlic halves. Cut the bread into cubes.
- Put half of the tomatoes, onion, and the remaining garlic in a blender; puree until almost smooth. Pour into a bowl. Repeat with the remaining tomato and onion. Stir in all the remaining ingredients except sliced basil. Ladle the soup into 4 bowls. Top with the basil and croutons. Yields 1 cup per serving.