Roasted Garlic & Tomato Basil Soup

• cloves of one garlic bulb, slightly flattened
• about 6 shallots
• 2 TBS olive oil
• 2 14.5 oz cans Italian-style stewed tomatoes, undrained
• 3 cups chicken broth, divided
• Texas Pete and balsamic vinegar to taste
• salt/pepper and ground red pepper to taste
• 3 TBS minced fresh basil
• crumbled tomato-basil feta or cheddar cheese, as topping

1. Place garlic & shallots in a pan lined with aluminum foil
2. Drizzle with oil
3. Bake at 450º for 15 minutes but stir a couple of times
4. Put all ingredients in a blender or processor until smooth
5. Cook the mixture and remaining broth until hot
6. Stir in basil
7. Top with cheese (optional)

(Modified recipe from Southern Living. Goes nicely with French bread)