Ingredients
2 heads garlic
EVOO - Extra Virgin Olive Oil, for drizzling plus 2 tablespoons
Salt and pepper
12 plum or Roma tomatoes, halved lengthwise
2 tablespoons fresh herbs, such as chopped fresh thyme, rosemary, parsley
1 onion, chopped
1 can Italian tomatoes or crushed tomatoes
1 quart chicken or vegetable stock
A generous handful of basil, shredded or torn
Preparation
Preheat oven to 425°F.
Cut the end off the heads of garlic, drizzle with EVOO and season with salt and pepper. Wrap them in foil and roast to soft, 40-45 minutes.
Reduce heat to 300°F. Arrange halved tomatoes on a cooking rack set on a baking sheet so heat can circulate around the tomatoes. Drizzle with EVOO and season with salt, pepper and herbs of choice. Roast 2 hours.
When tomatoes are done, sauté onions in EVOO, a turn of the pan, until soft, 10 minutes. Place roasted garlic cloves, half the roasted tomatoes, onions and canned tomatoes in a food processor, and purée until smooth. Place tomato base in a pot with the stock and stir to combine and heat through.
Chop remaining roasted tomatoes then stir into soup to give the soup some texture. Serve in shallow bowls topped with basil and cheese puffs or grilled cheese sandwiches alongside.
