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