Roasted Garlic Tomato Soup

This crockpot tomato soup uses fresh tomatoes, basil, & lots of roasted garlic. Add tortellini or keep it classic with a grilled cheese.

– 1 head garlic, 10-12 cloves – 1 tbsp olive oil, extra virgin – 2 1/2 lbs ripe Roma tomatoes – 1 medium-sized yellow onion, diced – 1 14 oz can diced tomatoes – 1/2 cup chicken broth – 1 tsp salt – 1/2 tsp freshly ground black pepper – 1 tsp granulated sugar – 1/4 tsp crushed red pepper flakes – 1/4 tsp cayenne pepper – 2 tbsp chopped fresh basil – 1/2 cup heavy cream – 4 oz Asiago cheese, shaved – 2 tbsp julienned basil, for garnish



Preheat your oven to 400 degrees F.

Peel the cloves of garlic in the head. Set them on a square of foil and top with the olive oil. Roll the foil around the cloves to make a packet. Roast in preheated oven for 25 minutes.

While the garlic is roasting, bring a large pot of water to a boil. Add the tomatoes. Boil for 3 minutes.

Drain the tomatoes and run cold water over them until their cool enough to touch. Remove the skin and cores and add to the crockpot.

Add all remaining ingredients including the roasted garlic, except heavy cream, cheese, and basil for garnish.

Cook on high for 3-4 hours or low for 6-8 hours, until vegetables are soft.

Puree vegetables with an immersion blender until completely smooth. Stir in heavy cream and most of cheese, leaving out just a bit for garnish.

Spoon into bowls and top with remaining cheese and julienned basil.