Don't let the amount of garlic scare you. It mellows while roasting. Serve this soup hot or at room temperature.
30 to 45 Minutes
Cut off top 1/4-inch (5mm) of garlic head; remove any peel that comes away easily. Place garlic cut side down in small foil-lined dish; bake in 400°F (200°C) oven for 30 to 45 minutes or until tender. Let cool enough to handle; squeeze out garlic from cloves into small bowl.
Meanwhile, peel tomatoes; cut in half, remove seeds and chop. In large saucepan heat oil over medium heat; cook onion and carrot for a couple of min. or until softened. Add tomatoes, vegetable stock and garlic; bring to boil. Reduce heat, cover and simmer for 15 minutes or until tomatoes are soft. Transfer to food processor or blender; purée until smooth. Return to saucepan; stir in basil, vinegar, cayenne and salt. Serve sprinkled with croutons.