Step 1

On rimmed baking sheet

Step 2

toss together garlic

Step 3

onion

Step 4

potato

Step 5

butter and 1/4 tsp (1 mL) each salt and pepper. Roast in 450 °F (230 °C) oven for 25 minutes

Step 6

stirring twice

Step 7

or until golden and softened.

Step 8

Meanwhile

Step 9

in a pot combine tomatoes

Step 10

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

Step 11

stirring often

Step 12

until steaming.

Step 13

On baking sheet

Step 14

broil baguette slices until lightly toasted. Turn over and sprinkle with cheese; broil until cheese is melted.

Step 15

Lade soup into warmed bowls; float crouton on top of each serving.