ROASTED GARLIC SOUP

3 - 28 Oz. Cans of whole peeled tomatoes 
(crushed by hand)
1 Large Spanish onion
2 cups of cream
1 Table spoon of black pepper
1 Table spoon of salt
12 Fresh Basil leaves (chopped)
6 Crushed Garlic cloves
16 Whole Garlic cloves
½ Cup Extra virgin olive oil
½ cup chopped parsley

Place Spanish onion (chopped) and crushed garlic cloves with ½ cup of extra virgin oil in 4 qt. Sauce pot. When onion is transparent and garlic is turning a golden color add crushed tomatoes, bring to a boil then cook on low flame for 40 minutes, stirring constantly. While soup is cooking, roast in oven (at 400 degrees) 16 whole garlic cloves (coated with olive oil) for 40 minutes. After soup has been cooking for 40 minutes add 2 cups cream, 12 basil leaves, salt, black pepper and cook another 15 minutes. Serve in four large soup bowls; add 4 roasted garlic cloves to each bowl. Top with chopped parsley; serve with toasted Italian bread. (Recipe serves 4 to 6).

Note: This also makes a wonderful sauce for either chicken or veal.