Roasted Garlic-and-Basil Tomato Soup

3 large garlic cloves, slightly flattened

1 spring onion, peeled and halved

1 tablespoon olive oil

2 cups tomatoes, peeled, chopped and not drained

1 ¼ cups chicken broth

½ teaspoon hot sauce

½ teaspoon balsamic vinegar

¼ teaspoon salt

1/8 teaspoon freshly ground pepper

Pinch of ground red pepper

1 ½ tablespoons minced fresh basil

Drizzle garlic and spring onion with olive oil and bake at 450^o for 15 minutes, stirring twice, then cool. Process garlic cloves, spring onion, tomatoes, ¾ cup chicken broth, and next 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cook tomato mixture and remaining ¾ cup broth in a medium saucepan over medium heat 5 minutes or until thoroughly heated. Stir in basil and serve immediately.

NOTE: To serve 4, double all the ingredients. Process half each of garlic, spring onion, and tomatoes with 1 cup broth in blender; repeat. Heat tomato mixture and remaining 1 cup broth in a large saucepan for 8 minutes.

A grilled cheese sandwich and a salad complement this delicious soup very well.