INGREDIENTS
10 medium Roma tomato (cut into 1" cubes)
2 tbsp olive oil
3 tbsp minced garlic
2 cups chicken broth
1 tbsp Herbs de Provence
1/2 tsp salt
1/4 tsp pepper
1/4 cup heavy whipping cream
2 tbsp basil
DIRECTIONS
Preheat the oven to 400 degrees F. Line a baking sheet with foil and grease lightly.
Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes until the skin on the tomatoes puckers.
Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender. Alternatively, use an immersion blender right in the pot you'll be using.)
Pour the tomato puree into a pot over medium heat. Add broth. Season with Herbs de Provence, sea salt and black pepper to taste. Simmer for 10-15 minutes
Stir in the cream and basil.
