Roasted Garlic Tomato Soup

 Roasted Garlic Tomato Soup 

2 - 798 ml cans crushed tomatoes

2 tbsp olive oil

1 medium onion, finely sliced 

2 heads garlic, roasted

6 leaves fresh basil, finely chopped

6 sups chicken broth

1 cup heavy cream

Salt to tasted 

Fresh ground pepper 

Heat oven to 350 degrees. Cut the top off garlic bulbs and place cut side up in a baking dish. Drizzle with 1 tbsp olive oil and bake 20-25 minutes until bulb is very soft. 

In a large pot heat 1 tbsp olive oil, add diced onion and sautée over medium/low heat until golden. Stir in tomatoes, broth and basil. When garlic is roasted, gently squeeze garlic out of skin and add to soup. Simmer soup fir 40 minutes. 

Remove soup from heat and purée using an immersion blender until smooth. 

Return to heat, add cream and simmer an additional 10 minutes. Season with salt and freshly ground black pepper & serve.