Ingredients
- 5 pounds tomatoes (15 large tomatoes, seeded and quartered)
- 6 tablespoons oil, divided (1/4 cup canola oil plus 2 tablespoons)
- 8 garlic cloves, minced (divided)
- 1 large yellow onion (chopped)
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes, optional
- 1/2 cup heavy whipping cream
- Fresh basil leaves, optional
How to Make
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Step 1: Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and 4 cloves of garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
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Step 2: Meanwhile, in a Dutch oven, saute onion and 4 cloves of garlic in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
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Step 3: In a blender, process soup in batches until smooth or just use an immersion blender. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
We hope you enjoy this recipe!
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