Cream Of Tomato Soup With Croutons

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Washington Post

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Ingredients

1 medium (1 pound) eggplant

Olive oil, for brushing

2 pounds cherry tomatoes (may substitute two 16-ounce cans of tomatoes, preferably cherry tomatoes)

1 medium onion, chopped (1 cup)

2 medium cloves garlic

1 rib celery, stringed then cut into 1-inch pieces

3 to 4 cups low-sodium beef or chicken broth, heated to boiling

1/3 to 1/2 cup heavy cream

2 tablespoons freshly grated Parmesan cheese

Salt

A few oregano or basil leaves, minced, for garnish

Croutons, for garnish (see headnote)

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