Roasted Garlic and Tomato Soup

Recipe courtesy of Jacqueline Jolliffe of Stone Soup Foodworks, via The Ottawa Citizen.

Ingredients:
2 onions, sliced
2 tbsp olive oil
½ tsp sugar
½ tsp salt
4 cloves fresh garlic, minced
1 head roasted garlic (see note below)
2 tbsp balsamic vinegar
1 large can chopped tomatoes
4 C chicken or vegetable stock
NOTE: to roast garlic, toss peeled cloves in olive oil, wrap in double layers of foil and bake at 375 F (190 C) for about 45 minutes or until soft and fragrant.
Method:
? Caramelize onions in olive oil by cooking over low heat for 12 to 15 minutes, adding the sugar and salt near the end of the cooking time.
? Once the onions have become sticky, add the minced garlic and roasted garlic. Sauté for another minute.
? Add the balsamic vinegar and cook over medium-high heat for another minute.
? Add the tomatoes and the stock and heat through. Whiz mixture with an immersion blender until very smooth. Top with fresh basil if desired.

This recipe counts as a free food!