Roasted Garlic Creamy Tomato Soup

Ingredients

• 1 large Whole head of garlic
• 2 tablespoons Olive oil
• 28 ounces Canned crushed tomatoes
• 2 cups Vegetable broth
• 1 medium Yellow onion, diced
• 0.5 cup Heavy cream
• 0.25 cup Fresh basil leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft.

2. 2

   In a large pot, sauté the diced onion in olive oil over medium heat until translucent and slightly caramelized.

3. 3

   Squeeze the roasted garlic cloves out of their skins directly into the pot with the onions and mash them with a spoon.

4. 4

   Add the crushed tomatoes, vegetable broth, oregano, salt, and pepper; stir well and bring to a gentle simmer for 15 minutes.

5. 5

   Stir in the fresh basil leaves and remove the pot from the heat.

6. 6

   Use an immersion blender to blend the soup until completely smooth and creamy.

7. 7

   Stir in the heavy cream and return to low heat for 2 minutes to warm through without boiling.

8. 8

   Taste and adjust seasoning, then serve warm with a drizzle of olive oil or croutons.