I am excited about this soup as it really has a deep tomato flavor. It is made with canned fire roasted tomatoes (so often it is difficult to find really ripe, juicy and tasty tomatoes otherwise I would have used them) and sun-dried tomatoes. I substituted roast garlic instead of the usual chopped garlic. Roasted garlic is much less intense and sweeter. Each clove turns to a paste in the roasting process.
Pre-heat oven to 350 degrees F
TO ROAST THE GARLIC
1 head of garlic
1 tsp. of olive oil
Cut the top of the garlic head off so that you can see the individual cloves. If there are some cloves that are smaller and clustered towards the bottom of the head you can cut their tops off individually.
Remove the outer layer(s) of skin.
Place garlic on a piece of aluminum foil and slowly pour 1 tsp. of oil over the cloves making sure each one is covered or brush them with a basting brush.
Wrap up the foil and place in oven for 1 hour.
Remove from the oven, let cook slightly then remove the garlic from the clove with the end of a teaspoon and set aside until needed.
FOR THE SOUP (MINUS ROASTED GARLIC)
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 onion – finely chopped
2 x 14.5 oz. cans diced and fire roasted tomatoes
2 pieces of sun-dried tomatoes – cut into little pieces
2 tbsp. tomato paste
2 tbsp. fresh basil plus a little extra for garnish – cut into fine strips
4 cups chicken/veg. broth
Heat the seasoned oil in a cast iron casserole dish and when sizzling add the onion and let soften and slightly brown.
Then add the roasted garlic, tomato paste, sun-dried tomatoes, canned tomatoes, basil and broth. Bring to a boil, then turn down heat and simmer for 30 minutes.
Puree soup in a food processor or use a hand held blender.
Serve in individual soup bowls garnished with fresh basil.
