Roasted tomato Soup

·                                 2 (28-oz.) can whole peeled tomatoes

·                                 16 garlic cloves, peeled

·                                 ½ cup olive oil, divided

·                                 Kosher salt, freshly ground pepper

·                                 2 large onions, chopped, about 3 cups

·                                 4 tablespoons sun dried tomato paste

·                               8 cups low-sodium chicken broth

·       Preheat oven to 425°. Crush tomatoes with Mix and chop into Classic Shallow Baker ; scatter garlic over and drizzle with 1/4 cup oil; season with salt and pepper. Roast, tossing halfway through, until garlic is very soft and tomatoes are thickened, 35–40 minutes. Using mix and chop, mash to break up garlic and tomatoes.

·      Heat 2 Tbsp. oil in a  ALL PURPOSE POT over medium-high. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25–30 minutes (this long, slow cooking draws out maximum flavor). Increase heat to medium, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes. Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15–20 minutes. Let cool slightly.

·          Use an Immersion Blender to thicken and make the soup smooth