12 Roma tomatoes, sliced in half
1 red onion, diced
1 large head roasted garlic
2 cups sourdough bread crumbs, day old
1 1/2 cups baby spinach
1 cup fresh basil
1 1/2 cups chicken or vegetable broth
1 Parmesan rind
salt and pepper , to taste
Preheat oven to 375 degrees. Line a baking sheet with foil, set aside.
Place the halved Roma tomatoes on the baking sheet; drizzle with olive oil and toss until coated. Place in oven and roast tomatoes until they caramelize. Remove from oven and scrape into a dutch oven. Squeeze out the roast garlic from the head and add to the tomatoes. Add the remaining ingredients. Over medium heat cook at a simmer until flavors marry and onions or softened. Remove the Parmesan rind. Using a blender or stick blender, process the soup until smooth. Serve garnished with a sprig of basil and drizzle of olive oil.