Delicious Broccoli Cheese Casserole Recipe
Fire-roasted tomato soup tastes like it came from a diner and only takes minutes to make. This simple soup is the best comfort food ever.
– 1 head garlic – 1 shallot, large – olive oil – 28 oz fire roasted whole tomatoes, canned – 1 cup chicken stock (or vegetable stock) – several sprigs of fresh basil – 1/2 tsp salt – fresh cracked pepper, to taste – 1/2 tsp sugar – 2 Tbsp heavy cream
Preheat oven to 375F. Crosswise cut a large head of garlic in half. Large shallots should be cut in half lengthwise. Pour olive oil over a small oven-safe dish and toss.
Bake until aromatic and soft, loosely covered with foil for 30–40 minutes. Remove the peels from the roasted garlic and shallot when safe.
Blend or process tomatoes, roasted garlic, and shallot. Puree till smooth. Heat 2 tablespoons olive oil in a Dutch oven until heated but not smoking.
Carefully pour tomato puree into hot oil; it may splutter. Put stock and basil in the pot. Simmer gently for 15 minutes.
Discard the basil and season to taste. Stir in heavy cream and sugar if desired. Add croutons and basil and serve hot.