Ingredients

The following ingredients have 4 Servings
  • 28 ounce can whole peeled tomatoes (preferably San Marzano)
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • salt and pepper
  • 1 head garlic
  • 1 tablespoon butter
  • 1 small onion (chopped (about 3/4 cup))
  • 1 carrot (peeled and chopped)
  • 2 cups low sodium chicken stock
  • 1/4 cup loosely packed fresh basil (chopped)
  • 1-2 ounces soft goat cheese (chèvre)
  • New York Brand Texas Toast Garlic & Butter Croutons

Instruction

  • Heat oven to 350ºF. Drain the tomatoes, reserving the liquid for later. Cut the tomatoes in half lengthwise and arrange in a roasting pan. Drizzle with half the olive oil; sprinkle with brown sugar, salt, and pepper. Slice the top of the head of garlic. Place on a sheet of foil and drizzle with the remaining oil; wrap completely in foil and set in one corner of the roasting pan, next to the tomatoes, but not touching them. Roast for 45 minutes.
  • After the tomatoes have roasted for about 30 minutes, melt the butter in a soup pot set over medium heat. Add the onion and carrot; cool until soft – about 10 minutes.
  • Add the tomatoes and four garlic cloves (save any remaining cloves for another use). Stir in the stock, basil and reserved tomato juice. Simmer for 5 minutes. Puree, either with an immersion blender or by transferring to a traditional blender.
  • Melt in 1 ounce of goat cheese. Taste, adding additional goat cheese, salt, and pepper as desired.
  • Divide the soup between four bowls and top with croutons.