Instructions:
Heat oven to 350º Fahrenheit.
Cut the top off garlic bulb. Place cut side up in baking dish, drizzle generously with olive oil.
Roast for about 30 minutes. (bulb will be very soft when squeezed).
While garlic is roasting peel the tomatoes. This is an easy method for removing the skin from fresh tomatoes.
Start a large pot of water boiling. Place tomatoes into the boiling water and boil for 20 seconds. Remove from boiling water and immediately immerse in bowl filled with cold water and ice cubes. When tomato has cooled a bit, make a slice in the top and pull skin away.
Chop tomatoes into pieces.
In large pot heat 1 tbsp. of olive oil. Add diced onions and sauté medium heat until golden brown.
Stir in the tomatoes, roasted garlic, broth, and basil.
Simmer soup for 40 minutes.
Next using an immersion blender puree the soup.
Add the cream and simmer for additional 10 minutes.
Season salt and fresh ground pepper.
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