Ingredients

• 10 roma tomatoes
• 2 TBSP olive oil
• 4 cloves garlic
• 2 cups chicken broth
• 1 TBSP Herbs de Provence (Italian Seasoning works too)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 2 TBSP fresh basil

My mini indoor tomato garden!

Directions

1. Preheat the oven to 400° F (204° C). Line a baking sheet with parchment paper.
2. Cut tomatoes into 1 inch chunks and place on baking sheet. Toss with olive oil and minced garlic. Arrange in a single layer on the baking sheet.
3. Roast in the oven for 20-25 minutes.
4. Transfer tomatoes, garlic, and any leftover liquid into a blender and puree until smooth.
5. Pour puree into a pot. Turn heat to medium and add broth. Season with Herbs de Provence, sea salt, and black pepper to taste.
6. Simmer for 10-15 minutes. Chop basil into fine slices.
7. Stir in cream and basil

Variations

Need this cooked up faster? Substitute fresh tomatoes with 2 – 16 oz cans of roasted tomatoes. But the roasting fresh tomatoes enriches the flavor.

Can substitute heavy cream with 1/4 cup cream cheese or goat cheese.

Sprinkle favorite shredded cheese on top (parmesan, smoked gouda, sharp cheddar, feta, etc).

Can substitute dried herbs with fresh. I love using fresh oregano and thyme leaves. Just chop fresh rosemary.