Roasted Garlic Tomato Bisque with Parmesan

Ingredients

• 2 (28-ounce) cans whole San Marzano tomatoes
• 1 whole head garlic
• 1 large yellow onion, sliced
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• ½ teaspoon red pepper flakes
• 2 cups chicken stock
• ½ cup fresh basil
• ¾ cup heavy cream
• ¾ cup freshly grated Parmigiano-Reggiano
• 1 teaspoon balsamic vinegar
• Salt and black pepper
• Parmesan rind, optional

Instructions

1. Heat the oven to 425°F.
2. Drain the tomatoes, reserving their juice. Place the tomatoes and sliced onion on a sheet pan. Slice the top from the garlic head, drizzle it with olive oil, and wrap it loosely in foil. Drizzle the tomatoes and onion with more olive oil, then season with salt and pepper. Roast everything for 35–45 minutes, until the tomatoes have caramelized edges.
3. Meanwhile, melt the butter in a Dutch oven. Add the tomato paste and cook for about 2 minutes, until dark brick red.
4. Add the roasted tomatoes, onion, squeezed roasted garlic, reserved tomato juice, stock, sugar, red pepper flakes, and Parmesan rind, if using. Simmer for 20 minutes.
5. Add the basil and blend until completely silky. Return the soup to low heat and stir in the cream and Parmesan.
6. Finish with the balsamic vinegar, salt, and plenty of freshly cracked pepper. Remove the Parmesan rind before serving.