Roasted Tomato Basil Soup

Ingredients

• 2 lbs fresh tomatoes, cored and coarsely chopped
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• 4 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 1/2 cup loosely packed fresh basil leaves
• 1/2 cup whipping cream

Instructions

1. Preheat oven to 425F and spread in a single layer in a large baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with the salt and pepper. Bake 30 minutes or until tomatoes have caramelized.
2. In a large saucepan, heat the remaining oil over medium heat. Add the garlic and sauté until fragrant, about 1 minutes. Stir in the tomatoes and any accumulated juices from the baking dish.
3. Add the chicken broth and bring to a boil. Reduce heat to medium low and simmer 10 minutes. Add the basil leaves and puree with an immersion blender. Or transfer to a large blender to puree (you may need to work in batches).
4. Stir in the whipping cream and heat on low another minute or so.