Roasted Garlic-And-Basil Tomato Soup

• 3 large garlic cloves, slightly flattened
• 1 (3-ounce) package shallots, peeled and halved
• 1 tablespoon olive oil
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
• 1 1/2 cups chicken broth, divided
• 1/2 teaspoon hot sauce
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Pinch of ground red pepper
• 1 1/2 tablespoons minced fresh basil
• Basil Pesto Toast (optional)

1. Place garlic and shallots in an 8-inch square pan lined with aluminum foil; drizzle with oil.
2. Bake at 450u0b0 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. Heat tomato mixture and remaining 1 cup broth in a large sacucepan for 8 minutes.

garlic, shallots, olive oil, italianstyle stewed tomatoes, chicken broth, hot sauce, balsamic vinegar, salt, freshly ground pepper, ground red pepper, fresh basil

Taken from www.myrecipes.com/recipe/roasted-garlic-and-basil-tomato-soup (may not work)