Roasted Tomato-Spinach Soup


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.

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