Creamy Tomato Soup with Roasted Garlic and Basil

Ingredients

• 1 whole garlic head
• 1 tablespoon olive oil
• 1 cup chopped onion (about 1 medium)
• 1 (28-ounce) can diced tomatoes, un-drained
• 2 tablespoons tomato paste
• 3 cups fat-free, less-sodium chicken broth, divided
• 2 tablespoons all-purpose flour
• 1/2 cup chopped fresh basil
• 1/2 cup fat-free half-and-half
• 1/4 teaspoon pepper

Preparation

1. Preheat oven to 350°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat oil in a Dutch oven. Add garlic and onion; sauté until onion is tender. Add tomatoes and tomato paste; simmer 5 minutes. Add 2 1/2 cups chicken broth. Combine 1/2 cup broth and flour in a small bowl; stir with a whisk. Add flour mixture to tomato mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until mixture thickens, stirring occasionally.
4. Place soup in batches in a blender or food processor; process until smooth. Return mixture to Dutch oven; stir in basil, half-and-half, and pepper.