- bread of ciabatta - 1 piece
- olive oil - 7 Art. spoons
- cheese Gruyer - 6 Art. spoons
- tomatoes - 15 pieces
- Balsamic vinegar - 1 1/2 Art. spoons
- brown sugar - 3 st. spoons
- salt - 1 st. a spoon
- black pepper - 1 Art. a spoon
- red pepper flakes - 1 Art. a spoon
- Italian Seasoning - 2 Teaspoons
- peeled garlic heads - 3 pieces (plus 2 teeth)
- bulb - 1 piece
- bunch of basil - 1 piece
- parsley - 1/4 cup
- chicken broth - 3 cups
- crackers - 1 glass (packed)
- Parmesan cheese - 1/2 cup
1. Preheat the oven to 200 degrees and vestel 2 with paper. Cut the ciabatta bread into 6 slices 1 cm thick, sprinkle 1 tablespoon of olive oil and place on a baking tray. Fry until golden brown. 2. Take the toasts out of the oven, sprinkle each 1 tablespoon of Gruyère cheese and bake in the oven until the cheese melts. Take the bread out of the oven, cut each slice in a slant to get 12 pieces, and keep it warm. 3. Cut the tomatoes in half and put in a large bowl. Add 2 tablespoons of olive oil, balsamic vinegar, sugar, salt, pepper, red pepper flakes and Italian seasoning. Mix. Put the tomatoes on the second baking tray and bake in a preheated oven for 45 minutes. 4. Trim the 3 heads of garlic, add 2 tablespoons of olive oil. Tightly wrap the heads in foil, put next to the tomatoes and bake for 40 minutes. Once the tomatoes and garlic are ready, cool them a bit. Squeeze the garlic pulp in a bowl and discard the skin. 5. In a large saucepan over medium heat, heat the remaining 2 tablespoons of olive oil. Add finely chopped onions and 2 slices of chopped garlic. Fry until the fragrance appears, until the onion becomes transparent. Then add the baked tomatoes (with their juice from the baking tray) and the baked garlic. 6. Add crushed basil and parsley greens, mix. Add hot chicken broth and croutons, cook without cover for about 20 minutes. 7. Add the grated Parmesan cheese. Using a submerged blender, stir the soup to a consistency of mashed potatoes. You can also do this in a conventional blender. Add salt and black pepper to taste, if necessary. 8. Pour the soup into plates, add 2 cheese toasts to each plate and serve.
Servings: 6