Creamy Tomato Soup with Roasted Garlic and Basil

Ingredients

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

Equipment

• food processor
• bowl
• oven
• whisk
• blender
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 35
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil.
3. Bake at 350 for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
4. Heat oil in a Dutch oven.
5. Add garlic and onion; saut until onion is tender.
6. Add tomatoes and tomato paste; simmer 5 minutes.
7. Add 2 1/2 cups chicken broth.
8. Combine 1/2 cup broth and flour in a small bowl; stir with a whisk.
9. Add flour mixture to tomato mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until mixture thickens, stirring occasionally.
10. 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.