Ingredients:

  • 2 heads of Garlic
  • 2 tsp Olive Oil, plus extra for drizzling
  • A pinch Sea Salt and Black Pepper
  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion or 2 Large Shallots, finely diced
  • 1 small Carrot, peeled and finely diced (Optional)
  • 1 tsp Dried Italian Oregano
  • 1/2 tsp Red Pepper Flakes (optional, for a little warmth)
  • 2 x 28 oz cans Whole Peeled San Marzano Tomatoes, crushed by hand or loosely chopped
  • 4 cups Vegetable Stock or Low-Sodium Chicken Stock
  • 1 tsp Fine Sea Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper (or to taste)
  • 1/2 cup Heavy Cream (35% Fat)
  • 1/2 cup Asiago Cheese, freshly grated (plus more for garnish)
  • 1/2 cup Fresh Basil Leaves, packed, roughly chopped
  • 1 tsp Balsamic Vinegar (optional, for brightness)

Instructions:

  1. Preheat the oven to 200°C (400°F). Slice the top quarter off both heads of garlic, exposing the cloves. Place on foil, drizzle with olive oil, and season with salt and pepper. Wrap tightly and roast for 40–50 minutes, or until the cloves are golden brown and soft when squeezed. Once cool enough to handle, squeeze the roasted pulp out of the skins and set aside.
  2. Melt the butter with the olive oil in the Dutch oven over medium heat. Add the diced onion/shallot and carrot (if using). Sauté for 8–10 minutes until softened and translucent, but not browned. Stir in the dried oregano and red pepper flakes (if using) and cook for 1 minute until fragrant. Stir in the roasted garlic pulp, mashing it slightly against the side of the pot to incorporate.
  3. Pour in the crushed tomatoes and the vegetable stock. Stir well. Bring the mixture to a gentle boil, then reduce heat immediately to low. Cover the pot slightly ajar and simmer gently for 20–25 minutes, allowing the flavours to deepen.
  4. Remove the pot from the heat. Carefully blend the soup until perfectly smooth using an immersion blender directly in the pot, or by transferring the soup in batches to a standard blender (ensure the lid is vented and covered with a towel when blending hot liquids). Optional: For an ultra-smooth consistency, pass the soup through a fine-mesh sieve back into the clean pot.
  5. Return the blended soup to very low heat. Stir in the freshly grated Asiago cheese until fully melted and incorporated—do not let the soup boil after adding the cheese. Stir in the heavy cream and the chopped fresh basil. Heat gently for 2–3 minutes until warmed through. Taste and adjust the seasoning with salt, pepper, and the optional splash of balsamic vinegar for brightness.