Grill-Roasted Tomato Soup with Parmesan Croutons

Ingredients

• 2 pounds plum tomatoes, firm but ripe
• 10 medium garlic cloves, peeled
• ¼ cup lightly packed fresh thyme sprigs
• ¼ cup extra-virgin olive oil
• 4 cups low-sodium chicken broth
• 1 teaspoon granulated sugar
• 2 tablespoons roughly chopped fresh basil
• + 6 more ingredients
• • 1 red onion, quartered through the stem and peeled
  • ½ teaspoon freshly ground black pepper
  • 8 slices baguette, each about 1/4 inch thick
  • ½ cup grated Parmigiano-Reggiano cheese, divided
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, softened

1. Prepare the grill for direct cooking over low heat. Preheat a grill pan over direct low heat for about 10 minutes. 2. In a medium bowl combine the tomatoes, onion, garlic, thyme, and oil and toss to coat. Using tongs arrange all the vegetables and herbs on the grill pan and cook over direct l...

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