Step 1

Begin the base of your tomato soup. To make this in the oven: Preheat your oven to 400 degrees F. In an oven safe dish, toss in your tomatoes, onion, garlic, olive oil and salt and pepper. Roast for 30-40 minutes until everything is tender and the tomatoes are beginning to burst and char.

Step 2

If you want to cook this on the stovetop alternatively as another method (no oven): Place all the same above ingredients with olive oil, salt and pepper in a large pot on medium heat. Let it simmer out, burst and get tender!

Step 3

Make your toasts. In the meantime, on a baking sheet, thinly slice baguette, drizzle on olive oil and shredded gruyère to cover the surface area of the toasts, season with salt and pepper. Bake until the gruyère is melted, a little crispy and the thing slices of baguette are crispy, about 15 minutes. Set aside until serving.

Step 4

Blend and serve! Once your mixture is fully roasted, pour your tomato mixture in a high speed blender (alternatively you can use an immersion blender). You will squeeze out the roasted garlic in the blender, and discard the skins. Blend with vegetable broth, or chicken broth and your basil leaves, make sure you include all the liquid, oils and tomato juices from the pan from roasting! Blend until smooth.

Step 5

Serve! Adjust with salt, pepper and sugar. Finish with heavy cream and balsamic vinegar. Adjust seasoning to your preference. Serve in bowls, top with your toasts, fresh basil and serve!