Ingredients
12 garlic cloves, peeled and sliced1-1/2 teaspoons olive oil1 can (14-1/2 ounces) diced tomatoes, undrained1 cup tomato puree1 pint heavy whipping cream1/4 teaspoon dried oregano1/4 teaspoon minced fresh basil1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned.
In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes.
Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through.
