This rich soup made with Roma tomatoes, tomato sauce, chicken stock, basil and New York Bakery® Texas Toast will bring color and flavor to your table.
Preheat the oven to 400°F. Oil a rimmed sheet pan and transfer tomatoes to the pan, cut side down. Roast tomatoes for 30 minutes. Remove from oven; cool slightly and peel off the tomato skin, discard the skin.
Chop 2 slices New York Bakery® Texas Toast with Real Garlic into 1-inch pieces, to be used in the soup and chop the remaining slice into 1/2-inch pieces to be used as a garnish for the soup.
Heat oil in a Dutch oven over medium high heat; add onions and saute 3 to 5 minutes. Add tomatoes, tomato sauce, stock, salt and pepper and cook, stirring occasionally for 20 minutes. Add the 2 chopped slices of toast and stir into the soup mixture. In small batches, carefully puree the hot soup in a blender or food processor. Transfer the soup back to the pot and stir in the basil. Garnish the soup with additional chopped toast.
