2 servings

A hot grilled cheese sandwich would complement this savory soup quite well.

How to Make It

Step 1

Place garlic and shallots in an 8-inch square pan lined with aluminum foil; drizzle with oil.

Step 2

Bake at 450° for 15 minutes, stirring twice; cool.

Step 3

Process garlic, shallots, tomatoes, 3/4 cup chicken broth, and next 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Step 4

Cook tomato mixture and remaining 3/4 cup broth in a medium saucepan over medium heat 5 minutes or until thoroughly heated. Stir in basil; serve immediately with Basil Pesto Toast, if desired.

Step 5

Note: To serve 4, double all ingredients. Process half each of garlic, shallots, and tomatoes with 1 cup broth in blender; repeat. Heat tomato mixture and remaining 1 cup broth in a large sacucepan for 8 minutes.

Ratings & Reviews

tara31's Review

January 15, 2011
Awesome soup! Served with multi-grain baguette toasts topped with melted chipotle-white cheddar cheese. Delicious!