Creamy Tomato Basil Soup

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.