Ingredients:
2 lbs fresh tomatoes
3 medium onions
6 cloves garlic
1 tbsp. red wine vinegar
1 tbsp. olive oil
1 tsp. sugar
1 tsp. salt
½ tsp. ground black pepper
1 (14 oz.) can chicken broth
4 large Kaiser rolls or small boules (optional, as bread bowls)
¼ cup cubed Muenster Cheese

Use only fully ripe tomatoes. Core, then halve. Halve onions as well. Peel garlic cloves.

On shallow pan, spray a little oil, then arrange tomato and onion halves, cut side down. Place garlic cloves around the vegetables. Mix oil, vinegar, sugar, salt, and pepper, and brush over vegetables, coating completely.

Broil 3 - 4 inches from heat source until lightly charred (10 - 15 minutes). Remove garlic and turn other vegetables and broil till lightly charred and tender (10 minutes longer).

Remove from broiler, cool and then peel tomatoes. In a blender or with hand blender, puree tomatoes, onions, garlic and pan juices until smooth.

Pour into a medium saucepan, add chicken broth and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat and keep warm.

Meanwhile:
To make bread bowls: Preheat oven to 400 degrees. Using a sharp knife, cut off the top of each roll.. Pull out soft center, leaving 1/2 inch thick shells; discard soft bread; reserve tops. Place “bowls” and tops on a baking sheet and bake until crisp (5 - 8 minutes) turning once.

To serve, place rolls in soup plates and ladle hot soup into and around the bread and top with cheese cubes. Garnish with fresh basil and/or parsley and serve immediately.

If not using bread bowls, seasoned croutons work well.