Cream of Roasted Tomato Soup with Confit Garlic | RICARDO

Ingredients

• 1 garlic bulb
• 2 lb (900 g) plum tomatoes, quartered
• 2 red onions, thinly sliced
• 3 tbsp (45 ml) olive oil, plus more for serving
• 3 tbsp (45 ml) tomato paste
• 3 cups (750 ml) chicken or vegetable broth, hot
• 3/4 cup (180 ml) 15% cooking cream or 35% cream
• Basil leaves, for serving (optional)