Creamy Tomato Basil Soup with Roasted Garlic
Don't let the title of this soup scare you. It's very easy to make, and has so much more flavor than the canned variety. Even if tomatoes aren't in season, cooking the tomatoes will bring out their flavor.
Ingredients
- 12 Roma Tomatoes, washed and cut in half lengthwise
- salt and pepper
- olive oil
- 1 ball garlic, unpeeled
- 8-10 fresh basil leaves, chopped
- 1/3 cup half and half
- ΒΌ tsp. salt
Instructions
- Preheat oven to 325 degrees.
- In a glass 9 x 13 baking dish, place tomato halves cut side up.
- Season tomatoes with salt and pepper, and then drizzle with olive oil.
- Place garlic in garlic roaster.
- Bake both items for 30 minutes.
- Let tomatoes cool for about 15 minutes.
- While tomatoes are cooling, use a serrated knife to cut the top off of the garlic.
- Separate and peel about 6 cloves to use in the soup.
- Once the tomatoes have cooled, pull the skins off (they should come off very easily) and place tomatoes, peeled garlic, chopped basil, half & half, and salt into a bowl.
- Using a stick blender, blend until smooth.
