roasted tomato soup

How To Make roasted tomato soup

• 
  1

  Preheat oven to 400 degrees. Toss tomato halves and olive oil. Arrange in a single layer cut side up on a rimmed sheet pan. Wrap unpeeled garlic in a tightly sealed foil pouch. Place garlic on pan with tomatoes. Roast 1 hour, remove from oven and let cool 1/2 hour.
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  2

  Open garlic pouch and peel garlic (the peel will pull right off). Place tomatoes and garlic in food processor and pulse until coursely chopped.
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  3

  Add tomato mixture and chicken broth to a large sauce pan. If using dried basil add that now. Over medium heat, heat to boiling, reduce heat and let simmer 25 minutes.
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  4

  Add fresh basil and half&half, heat through about 5 minutes and serve.
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