Roasted Garlic-and-Basil Tomato Soup

Ingredients

• 0.5 teaspoon balsamic vinegar 
• 14.5 ounce canned tomatoes italian-style undrained canned
• 1.5 cups chicken broth divided
• 1.5 tablespoons basil fresh minced
• 3 large garlic cloves 
• 1 pinch ground pepper red
• 0.5 teaspoon hot sauce 
• 1 tablespoon olive oil 
• 0.1 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 3 ounce shallots peeled halved

Equipment

• food processor
• frying pan
• sauce pan
• oven
• blender
• aluminum foil

Directions

1. Place garlic and shallots in an 8-inch square pan lined with aluminum foil; drizzle with oil.
2. Bake at 450 for 15 minutes, stirring twice; cool.
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.
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.
5. Note: To serve 4, double all ingredients. Process half each of garlic, shallots, and tomatoes with 1 cup broth in blender; repeat.
6. Heat tomato mixture and remaining 1 cup broth in a large sacucepan for 8 minutes.