Roasted Tomato and Pepper Soup

Ingredients:

• 2 pounds plum tomatoes, halved lengthwise
• 2 medium sweet red peppers, quartered and seeded
• 2 medium onions, finely chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 carton (32 ounces) chicken broth
• 3 slices day-old French bread (1 inch thick), crusts removed and cubed
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Shaved Parmesan cheese

Directions:

1. Place tomatoes and peppers, cut side down, in a 15-inch by 10-inch by 1-inch baking pan. Bake at 425° for 20 minutes.
2. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened.
3. Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers.
4. In a large saucepan, sauté onions in oil until tender.
5. Add the garlic, cumin and coriander; sauté 1 minute longer.
6. Add the broth, tomatoes and peppers.
7. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
8. Stir in the bread, vinegar, salt and pepper; heat through.
9. Sprinkle servings with cheese.