Creamy Roasted Tomato and Garlic Soup adapted from Tasty Kitchen
•6 Tablespoons Olive Oil, Divided
•3 pounds Plum Tomatoes Quartered
•Fresh Ground Pepper
•3 heads Garlic Cut In Half To Expose The Cloves
•12 ounces, weight Onion - Diced
•1/2-1 teaspoon oregano
•6 ounces, weight Tomato Paste
•32 ounces, weight (two 16 Oz. Cans) Canned Diced Tomatoes
•8 cups Chicken Broth
•12 ounces, fluid Evaporated Milk
•12 whole Basil Leaves, Minced
Sour cream for garnish
oven to 450F. In a large bowl, lightly toss together the quartered
tomatoes, 3 tablespoons olive oil, salt and pepper. Pour out onto a
foil-lined baking pan and roast for 25 to 30 minutes until tomatoes are
soft and have started to caramelize. Remove from oven and set aside.
halved heads of garlic on a large sheet of foil with cut side up.
Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
Seal up the foil and roast in the oven with the tomatoes until the
garlic is soft. Set aside and allow to cool so that it can be handled.
a large pot heat remaining 2 tablespoons olive oil over medium heat.
Add onion and cook until caramelized. Add oregano, black pepper and
tomato paste. Cook, stirring constantly for one minute. Add the diced
tomatoes with all the liquid, simmer for 10 minutes stirring
occasionally. Add the chicken broth and roasted tomatoes to the soup.
Squeeze the garlic from its paper, discard the paper and add the soft
garlic to the soup. Simmer for 30 minutes, stirring occasionally. Using
an immersion blender or in small batches in a blender, blend until
smooth. Stir in the evaporated milk and bring soup to a simmer. Add the
fresh basil. Garnish with sour cream.