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1
Turn broiler on high, adjust rack to 3 inches.
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2
Wash and half all the roasting veggies and place cut side up in deep roasting pan.
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3
Prepare garlic to roast by cutting off top and slightly exposing each clove and toss in with veggies.
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4
Drizzle light with olive oil,and sprinkle scantly with raw sugar.
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5
Place under broiler to roast 20 min or until everything becomes blistered and black.
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6
You may need to adjust rack and time,or do in batches removing and replacing veggies as needed.
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7
Discard liquid from pan, pop out garlic clove and puree everything in a blender,this may need to be done in batches as well.
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8
Set puree aside, I do not strain this I like all the texture and color, but I'm sure you could if you want.
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9
Warm chicken stock on stovetop.
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10
Place sliced onion in pan with a small amount of olive oil to caramelize.
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11
Stir until golden and gooey, add garlic at the very end, so not to burn.
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12
In a large, heavy bottom soup pot, melt butter and add flour, making a roux, stir and cook until dark brown and aromatic about 10 minute.
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13
Whisk in the heated chicken stock, when that is mixed add the tomato puree heavy cream and basil.
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14
Warm slowly and finally add the caramelized onion and garlic.
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15
Garnish with the picoreno cheese, grated with large grader.
