Roasted Tomato and Garlic Soup
8 plum or vine ripened tomatoes
1 head garlic
1 - 1 1/2 c. chicken stock
1/3 c. diced tomatoes and juice
salt and pepper
Slice tomatoes in half and remove seeds.
Place in a single layer in a baking dish, drizzle with oil and season with salt and pepper
Slice top off the head of garlic, just enough to open it up, but not to remove too much garlic.
Place in the center of a square of foil, drizzle with oil and season with salt and pepper.
Wrap foil edges up to make a packet and place in center of the baking dish with tomatoes.
Bake at 350 degrees for 25 minutes.
Turn tomatoes and bake another 20 minutes. Tomatoes should be soft and browned at the edges. Garlic should be soft.
Add roasted tomatoes, 4 cloves of the garlic, diced tomatoes and juice to a blender. Pulse to puree.
Season with salt and pepper, add 1/2 c. stock, and blend on low speed.
Add stock in a slow stream while blending until desired consistency is reached.
Pour into a pot over medium heat and heat through.
Serve with Frech basil garnish and Brie Bites.