Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese

Ingredients

• 3 lbs ripe Roma tomatoes
• 1 1/2 heads garlic
• 3 1/2 Tbsp extra virgin olive oil
• 1 medium yellow onion, chopped, 1 1/3 cups
• 1 can crushed tomatoes
• 1 can low-sodium chicken broth
• 1 1/2 tsp salt, or to taste
• 1 tsp freshly ground black pepper
• 1 – 2 tsp granulated sugar, to taste
• 1/4 tsp crushed red pepper flakes
• 1/3 cup chopped fresh basil, plus more for garnish
• 1/2 cup heavy cream
• 4 oz. Asiago cheese, finely shredded
• Fresh croutons, crusty bread or crackers, for serving

Directions

1. Preheat the oven to 400 degrees. Set a large pot of water over high heat and bring it to a boil. While it heats, slice the tops off the garlic heads, cutting only enough to reveal the cloves. Leave the skins intact, set the garlic in a baking dish, and spoon 1 1/2 tsp of olive oil over the top. Cover the dish with foil and roast until the garlic is tender and lightly golden, about 35 – 40 minutes. Take it out of the oven and set it aside.
2. When the water is boiling, gently lower in the tomatoes and cook them just until the skins split, about 3 minutes. While they cook, prepare a large bowl of ice water. As soon as the skins have burst, move the tomatoes into the ice bath and let them cool about 30 seconds, or until you can comfortably handle them. Slip off the skins, then dice the tomatoes.
3. Warm the remaining 3 Tbsp olive oil in a large enameled pot over medium-high heat. When the oil is hot, add the chopped onion and cook until softened, about 6 minutes. Stir in the diced tomatoes with their juices, crushed tomatoes, chicken broth, salt, pepper, sugar, red pepper flakes, and basil.
4. Remove the roasted garlic from its skins, mince it, and stir it into the soup. Bring the pot just up to a boil, then lower the heat and simmer uncovered for 45 minutes – 1 hour. If you want to let it cook up to an hour longer over low heat, cover the pot after the 1st hour.
5. If you want a smoother soup, blend it with an immersion blender. For a little texture, leave it as is. You can also puree it in batches in a blender, filling it only halfway each time, removing the center cap from the lid, and covering the opening with a dish towel so steam can escape safely. Stir in the heavy cream. Serve warm with fresh croutons, shredded Asiago cheese, and a little fresh basil over the top.