1 bulb roasted garlic
2 medium onions chopped
1 28-ounce can crushed tomatoes
2 15-ounce cans small diced tomatoes
4 cups chicken or vegetable stock
4-6 tablespoons brown sugar
1 cup parmesan cheese
¼ – ½ teaspoons cayenne pepper
2 teaspoons kosher salt or to taste
½ cup chopped fresh basil
½ -1 cup cream or half and half
Roast 1 whole bulb of garlic in the oven at 400° for 45-50 minutes. When cooled, remove the roasted cloves from the skins and reserve.
In a large pot, sauté chopped onion in 2 tablespoons olive oil until soft. Add the reserved garlic, crushed tomatoes and 1 can of the diced tomatoes and stock. Blend with a stick blender or in a conventional blender in batches until smooth. Add the 2nd can of diced tomatoes*, brown sugar, parmesan cheese, cayenne pepper and salt. Allow to simmer 15-20 minutes. Add basil and cream (using cream or half and half depending how creamy you like it). Adjust seasoning as needed.
*Both can of diced tomatoes can be added and blended if you like a smoother consistency to your soup.