Cream of Roasted Tomato Soup with Confit Garlic

Ingredients

• • 1 garlic bulb
  • 2 lb (900 g) plum tomatoes, quartered
  • 2 red onions, thinly sliced
  • 3 tbsp (45 ml) olive oil, plus more for serving
  • 3 tbsp (45 ml) tomato paste
  • 3 cups (750 ml) chicken or vegetable broth, hot
  • 3/4 cup (180 ml) 15% cooking cream or 35% cream
  • Basil leaves, for serving (optional)