Ingredients
Scale
- 2.5 lbs ripe Roma tomatoes
- 1 head garlic
- 1 tbsp olive oil
- 1 medium-sized yellow onion (diced)
- 1 14 oz can diced tomatoes
- ½ cup chicken broth
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp granulated sugar
- ¼ tsp crushed red pepper flakes
- ¼ tsp cayenne pepper
- 2 tbsp chopped fresh basil (plus more for garnish)
- ½ cup heavy cream
- 4 oz. Asiago cheese (sliced)
- 2 tbsp julienned basil (for garnish)
Instructions
- Preheat your oven to 400 degrees F.
- Peel the cloves of garlic in the head. Set them on a square of foil and top with the olive oil. Roll the foil around the cloves to make a packet. Roast in preheated oven for 25 minutes.
- While the garlic is roasting, bring a large pot of water to a boil. Add the tomatoes. Boil for 3 minutes.
- Drain the tomatoes and run cold water over them until their cool enough to touch. Remove the skin and cores and add to the crockpot.
- Add all remaining ingredients except heavy cream, cheese, and basil for garnish, including roasted garlic.
- Cook on high for 3-4 hours, or until vegetables are soft. You could do 6-8 hours on low if need be.
- Puree vegetables with an immersion (stick) blender until completely smooth. Stir in heavy cream and most of cheese, leaving out just a bit for garnish.
- Spoon into bowls and top with remaining cheese and julienned basil.
- Category: Primi