Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese

Directions

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile cut top from garlic heads , leave skin on and place on a baking dish and drizzle 1 1/2 tsp of olive oil over garlic. Cover dish with foil and bake garlic in preheated oven until soft and lightly browned, about 35 - 40 minutes. Remove from oven and set aside. Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes. Meanwhile fill a large mixing bowl with ice water. Once tomatoes have burst immediately transfer to ice bath and allow to cool about 30 seconds . Peel and dice tomatoes. Heat remaining 3 Tbsp olive oil in a large enameled pot over medium-high heat. Once oil is hot, add diced onion and saute until soft, about 6 minutes. Add in diced tomatoes and their juices, crushed tomatoes, chicken broth, salt, pepper, sugar, red pepper flakes and basil. Peel and mince roasted garlic then add to soup. Bring mixture just to a boil, then reduce heat and allow to simmer uncovered for 45 minutes - 1 hour . Puree soup with an immersion blender if desired or process in batches in a blender, filling blender only halfway each time and removing cap in lid and covering with a dish towel . Stir in heavy cream. Serve warm with fresh croutons, shredded Asiago cheese and sprinkle top with fresh basil.