Cream of Tomato Basil Soup

Ingredients

3 lbs of roma tomatoes, cut in half

1/3 cup EVOO + 2 tablespoons

2 yellow onions, chopped

S&P to taste

6 cloves garlic, minced

sprinkle of red pepper flakes

1 (28 oz) can of san marzano tomatoes

1 cup fresh basil, packed

1 teaspoon fresh thyme

4 cups low sodium chicken stock

1 cup heavy cream

Directions

preheat the oven to 400 degrees. Toss the tomatoes with EVOO and S&P and put them on a baking sheet and roast for 45 minutes.

In a large stock pot saute the onions with garlic with some EVOO for ten minutes until they start to carmelize. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes with the juice from the baking sheet. Then add the heavy cream. Simmer for 40 minutes and then use an emersion blender to smooth it out.