-
1
Preheat oven to 350.
-
2
Remove loose, papery skin from garlic, leaving heads intact.
-
3
Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
-
4
Loosely wrap foil around garlic, folding foil edges securely.
-
5
Roast until garlic has softened, about 40 minutes, then transfer to plate.
-
6
Open carefully and discard foil; let garlic cool.
-
7
Separate garlic into cloves.
-
8
Squeeze soft garlic from each clove into a small bowl; set aside.
-
9
Heat the oil and butter in a large saucepan until foaming.
-
10
Add the onion and roasted garlic.
-
11
Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
-
12
Stir in the chopped tomatoes, then add the stock, white wine and sun-dred tomato paste, with salt and pepper to taste.
-
13
Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, shirring occcasionally to keep the tomatoes from sticking to the bottom of the pan.
-
14
Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
-
15
Add the cream and heat through, stirring.
-
16
Do not allow the soup to approach the boiling point.
-
17
Check the consistency and add more stock if necessary, then season with salt and pepper.
-
18
Pour into heated bowls and garnish with basil.
-
19
Serve at once.
-
20
(Can also be frozen and served later.
-
21
).
