• 12 large (about 4 pounds) tomatoes, stemmed and quartered
• 1/2 cup extra-virgin olive oil, divided
• 1/4 cup good-quality balsamic vinegar
• 12 large garlic cloves, peeled
• salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped yellow onions
• 2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish

• 2 cups chicken broth*

  *(alternatively - not as healthy, but very tasty - 1 c chicken broth & 1 c heavy cream)

For the bruschetta:

• 1 loaf country-style bread
• extra-virgin olive oil

• Preheat the oven to 500 degrees f
• In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste
• Spread the tomatoes out on a non-reactive baking sheet, roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes
• Remove and allow to cool a bit
• Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices)
• Lightly brush the slices on both sides with oil and season with salt
• Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes
• In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt
• Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally
• Add the 2 cups basil leaves and saute with the onions for about 1 minute
• Add the roasted tomatoes and water to the saucepan
• Bring the mixture to a simmer and cook for 10 minutes, season with salt and pepper, to taste
• Puree the tomato mixture in a blender, start the motor at a slow speed and increase gradually. You should have about 8 cups
• You can prepare the soup to this point and refrigerate it
• When ready, serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat
• Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl
• Pour the soup around each bruschetta, garnish with torn basil leaves