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1
Preheat Oven to 450 degrees
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2
Cut ripe tomatoes into 8 pieces and spread on an oiled jelly roll pan. Add whole, peeled garlic cloves
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3
Drizzle olive oil over tomatoes and whole garlic cloves and toss with kosher salt and fresh cracked pepper
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4
Roast for 25 minutes until tomatoes and garlic are soft. Let cool. Do not pour off the juice in the pan.
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5
Heat about 4 Tblsp of olive oil in a large pot. Saute two medium chopped onions until soft and lucent.
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6
Pull out the roasted garlic from the tomatoes. Chop and add to onions.
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7
Add red pepper flakes.
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8
Add 28 ounce can of tomato puree, 3 Cups whole basil leaves, the roasted tomatoes and juice, Italian Seasoning and Thyme.
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9
Mix 1 Tsp. chicken bouillon with water. I use the tomato puree can to mix the water and chicken bouillon base. Add to the pot.
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10
Once it's brought to a small boil, turn heat down and simmer for at least 45 minutes.
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11
IMPORTANT. Let cool before blending the tomatoes.
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12
I use an immersion blender but a food processor or blender works equally well. Remove 1/2 and set aside to use as a nice cool soup.
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13
I use the remainder to add the cream while continuing to blend.
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14
Salt and pepper to taste.
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15
Suggestions for a garnish...shredded fresh basil leaves, sour cream, or gorgonzola chunks. This makes for a great soup, hot or cold as well as an excellent sauce for pasta.
