Ingredients

Olive oil

2 cans diced tomatoes with juice

3 cups chicken broth (or vegetable broth to keep vegetarian)

1/2 cup white wine

3/4 cup yellow onion, diced

1 head garlic, roasted (see instructions below)

1 tsp dried basil or 2 tsp chopped fresh basil (preferred)

salt and pepper

Preparation

To Roast Garlic: Preheat oven to 400F.

  1. Peel away outer flaky skin from head of garlic, but leave skin on each clove intact.
  2. Place in small baking dish (a ramekin is ideal).
  3. Coat generously with olive oil.
  4. Cover dish or just garlic head with aluminum foil and roast for 40 minutes.
  5. Allow to cool and remove cloves from skins.

For Soup:

  1. In large, deep pot, heat olive oil over medium heat and saute onions until soft and translucent, about 5-10 minutes.
  2. Add white wine and simmer until reduced by more than half.
  3. Add chicken broth, tomatoes with juice, garlic cloves (once roasted and removed from skins), basil, and salt & pepper to taste.
  4. Heat about 5 minutes, stirring occasionally.
  5. Transfer soup to food processor in batches and blend until completely smooth.
  6. Return to hot pot and reheat, stirring, before serving.