Make a classic winter soup? Roasted tomatoes from a can are caramelized and sweet and make the base for a scrumptious tomato soup. The crowning finish is a generous drizzle of our Garlic or Basil EVOOs. To add a bit of heat, splash a bit of Chipotle or Gochujang EVOO. Ramp up the warmth of this cozy comfort soup with a Garlicky Grilled Cheese.

1 large can whole peeled San Marzano tomatoes (or 2-1/2 lbs cocktail tomatoes)
8-10 garlic cloves
1 large sweet onion, roughly chopped
1/2 cup extra virgin olive oil
2 tbsp tomato paste
4-5 cups chicken broth
Kosher salt & freshly ground pepper

1 tbsp Traditional dark balsamic
Garlic INFUSED olive oil (enough for generous drizzle)
Basil INFUSED olive oil (enough for generous drizzle)

Heat oven to 425°F. Remove the whole tomatoes from can saving juice for later. Cut tomatoes in half and place side-by-side on a parchment lined rimmed baking sheet. If using fresh, trim bottom end, cut in half and place tomatoes on the baking sheet. Add garlic cloves then drizzle with 2 tablespoons olive oil. Roast 20 minutes turning once halfway through. Heat 2 tablespoons olive oil in large pot or Dutch oven over medium-high heat. Add onion, then season with salt and pepper. Cook until onion begins to soften then reduce heat to medium-low cooking for another 20 minutes until caramelized, stirring occasionally, being careful not to burn. Add tomato paste and cook for 2 minutes.  Place roasted tomatoes, garlic, reserved tomato juice if using canned, and chicken broth into the pot. Increase heat to medium-high until the mixture boils then reduce heat to low. Add balsamic, stir, then cover pot and simmer for 20 minutes. Remove from heat and cool to room temperature.  Puree the soup in batches in your blender (or optional immersion blender). Serve with a generous drizzle of Garlic or Basil olive oils to taste.