On rimmed baking sheet, toss together garlic, onion, potato, butter and 1/4 tsp (1 mL) each salt and pepper. Roast in 450 degrees F (230 degrees C) oven for 25 minutes, stirring twice, or until golden and softened.
Meanwhile, in a pot combine tomatoes, stock and basil; bring to a boil over high heat. Add vegetables. Reduce heat; boil gently for 10 minutes. Puree until very smooth. Return to pot (if necessary) over medium-low heat. Stir in cream; season with salt and pepper. Heat, stirring often, until steaming.
On baking sheet, broil baguette slices until lightly toasted. Turn over and sprinkle with cheese; broil until cheese is melted.
Lade soup into warmed bowls; float crouton on top of each serving.
Tips & Tricks
Chrissy's Sweet 'n' Sour Tomato Salad
An easy, delicious sweet and sour tomato salad, perfect for any meal!
American French Onion Soup
See how to make French onion soup with a few delicious American twists.