Creamy Tomato Basil Soup

This rich and velvety tomato basil soup combines traditional flavors with a hint of creativity from the addition of roasted garlic and a splash of balsamic vinegar. It's perfect for a cozy lunch or dinner, offering a comforting texture and a burst of fresh flavor. The recipe is vegetarian and can easily be made vegan, making it suitable for various dietary preferences.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 bulb garlic, whole
• 2 cans (14.5 oz each) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for creaminess)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the top off the whole bulb of garlic, drizzle with olive oil, and wrap in foil. Roast for about 30-35 minutes until soft.
3. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
4. Add minced garlic and cook for an additional minute until fragrant.
5. Stir in the diced tomatoes, vegetable broth, dried oregano, and sugar. Bring to a simmer and cook for about 20 minutes.
6. Once the roasted garlic is cool enough to handle, squeeze the cloves out of their skins into the pot.
7. Add chopped fresh basil and balsamic vinegar. Blend the soup with an immersion blender until smooth.
8. If desired, stir in heavy cream for a richer texture. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh basil leaves.