Wessel Best Recipes

Crock pot Roasted Garlic Tomato Soup

Ingredients
2.5 pounds ripe Roma tomatoes
1 head garlic
1 T olive oil
1 medium sized yellow onion
1 can (14 oz) diced tomatoes
½ c chicken broth
1 t. salt
½ t freshly ground black pepper
1 t granulated sugar
¼ t crushed red pepper flakes
2 T chopped fresh basil
½ c heavy cream
4 oz Asiago cheese, sliced
2 T julienne basil, for garnish

Instructions
1. Preheat oven to 400 degrees.
2. Peel the cloves of garlic. Set them on a square piece 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.
3. While the garlic is roasting,bring a large pot of water to a boil. Add the tomatoes.
Boil for 3 minutes.
4. Drain the tomatoes and run cold water over them until cool enough to touch.
Remove skin and cores and add to the crockpot.
5. Add the roasted garlic and all the remaining ingredients except heavy cream,and
cheese.
6. Cook on high for 3-4 hours, or until vegetables are soft. You could do 6-8 hours
on low if need be.
7. Puree vegetables with an immersion blender until completely smooth. Stir in
heavy cream and most of the cheese, leaving out just a bit for garnish.
8. Serve with cheese and extra basil as garnish.