Ingredients
15 large tomatoes (5 pounds), seeded and quartered1/4 cup plus 2 tablespoons canola oil, divided8 garlic cloves, minced1 large onion, chopped2 cups water1 teaspoon salt1/2 teaspoon crushed red pepper flakes, optional1/2 cup heavy whipping creamFresh basil leaves, optional
Preparation
Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake until softened, 15-20 minutes, stirring occasionally. Remove and discard skins.
Meanwhile, in a Dutch oven, saute onion in remaining 2 Tbsp. oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, about 30 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
