Grill-Roasted Tomato Soup With Parmesan Croutons

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Oxmoor House


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2 pounds plum tomatoes, firm but ripe

1 red onion, quartered through the stem and peeled

10 medium garlic cloves, peeled

1/4 cup lightly packed fresh thyme sprigs

1/4 cup extra-virgin olive oil

4 cups low-sodium chicken broth

1 teaspoon granulated sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons unsalted butter, softened

8 slices baguette, each about 1/4 inch thick

1/2 cup grated Parmigiano-Reggiano cheese, divided

2 tablespoons roughly chopped fresh basil

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