.jpg)
2 - 1 lb. 2 oz. pkgs of roma tomatoes (Trader Joe's)
1 head of garlic
3 1/2 Tablespoons olive oil
1 medium yellow onion (chopped)
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can chicken broth
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1/3 cup chopped fresh basil
1/4 cup + 2 Tablespoons heavy cream
Preheat oven to 400 degrees. Bring a large pot of water to a boil.
Meanwhile, cut the top from the garlic head (just enough to expose the cloves), leave skin on and place on a baking dish. Drizzle with 1 1/2 teaspoons of olive oil. Cover dish with foil and bake garlic for about 30 minutes. Remove from oven and set aside.
Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes. Meanwhile fill a large mixing bowl with very cold water. Place burst tomatoes into cold water and allow to cool enough for you to handle. Peel tomatoes, cut off end and place in food processor. Chop in food processor.
Peel skin off of garlic cloves and finely dice.
Heat remaining 3 Tablespoons olive oil in a large soup pot and saute onions until soft. Add diced garlic, chopped fresh tomatoes and their juices, can of crushed tomatoes, chicken broth, salt, pepper, sugar and chopped basil.
Bring mixture to a boil, reduce heat and simmer uncovered for 45 minutes. Puree soup in food processor or blender. Place back into soup pot and stir on heavy cream. Keep warm until serving.
*Asiago Toasts: Slice a baguette. Drizzle olive oil over the top of each slice, top with shredded asiago cheese. Broil until melted.
