Tomato Soup With Roasted Garlic

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   To Roast Garlic:

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   Preheat oven to 400F.

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   1. Peel away outer flaky skin from head of garlic, but leave skin on each clove intact.

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   2. Place in small baking dish (a ramekin is ideal).

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   3. Coat generously with olive oil.

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   4. Cover dish or just garlic head with aluminum foil and roast for 40 minutes.

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   5. Allow to cool and remove cloves from skins.

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   For Soup:

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   1. In large, deep pot, heat olive oil over medium heat and saute onions until soft and translucent, about 5-10 minutes.

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    2. Add white wine and simmer until reduced by more than half.

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    3. Add chicken broth, tomatoes with juice, garlic cloves (once roasted and removed from skins), basil, and salt & pepper to taste.

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    4. Heat about 5 minutes, stirring occasionally.

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    5. Transfer soup to food processor in batches and blend until completely smooth.

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    6. Return to hot pot and reheat, stirring, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.