Ingredients

• cooking spray
• 1 head garlic
• 1 yellow onion
• 2 tablespoons olive oil
• 2 , 28 ounce
• 1 cup vegetable stock
• 2 tablespoons agave syrup
• 8 sprigs fresh basil
• 8 sprigs fresh oregano
• 1 teaspoon red pepper flakes
• 0.5 cups heavy cream or half-and-half
• salt and freshly ground black pepper to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet sheet with cooking spray. Place garlic bulb and onion on the prepared sheet.
2. 2 Roast until very tender, 40 to 45 minutes; remove from oven and let cool until cool enough to handle.
3. 3 Chop half the onion; release 4 garlic cloves. Set aside remaining onion and garlic.
4. 4 Heat olive oil in a Dutch oven over medium heat. Add chopped roasted onions and 4 roasted garlic cloves to the hot oil, and cook and stir until fragrant, up to 1 minute.
5. 5 Add both cans of San Marzano tomatoes (including juice), vegetable stock, and agave syrup. Bring to a simmer and cook until thickened, about 15 minutes.
6. 6 Carefully transfer tomatoes and some of the liquid, remaining onion, remaining garlic, fresh basil, and fresh oregano into a food processor or blender. Blend until there are no chunks.
7. 7 Add soup mixture back into the Dutch oven along with heavy cream. Season with salt and pepper. Simmer on low to medium heat for 5 to 10 minutes to allow flavors to meld together.

Nutrition per serving