{ Roasted Garlic Tomatoe Soup }

Submitted by Chelsey
Recipe from book, ten things you need to eat

This is really yummy!!! I made this on a rainy day last week! This goes perfect with the cream biscuit recipe!!

Ingredients:
2 heads of garlic
1/4 cup olive oil
1 medium onion, finely chopped
1-26 ounce can diced or crushed tomatoes
2 bay leaves (instead I added 1 Tablespoon of basil leafs)
1 quart chicken or vegetable stock
salt and pepper
1 teaspoon sugar

Preheat the oven to 375F

Cut off very tops of garlic heads and place the heads on a double layer of aluminum foil. drizzle 2 tablespoons of olive oil over the garlic for about 30 minutes, until soft and the tops start to darken. set aside to cool.

Heat the remaining 2 Tablespoons of olive oil in a 4-quart pot over medium heat. Add the onion and cook, partially covered, until soft and translucent, about 10 minutes. Add the bay leafs (or Basil), stock, salt and pepper to taste, and the sugar and then squeeze the roasted garlic pulp out of the skins into the soup. Bring the sauce to a simmer. reduce heat to medium-low, and simmer partially covered for another 30 minutes.
Remove the bay leafs and pour into a blender and puree the soup until smooth!!
Yummy enjoy!!