Roasted Tomato Soup
Adapted from The Comfort Table, by Katie Lee Joel
2 1/2 pounds roma tomatoes, halved, seeded and cored
1 tablespoon minced garlic
2 tablespoons olive oil
3 cups chicken broth
1 teaspoon dried basil
1/2 cup heavy whipping cream
Preheat oven to 300 degrees.
Line a couple baking sheets with foil.
Place tomatoes on baking sheet and drizzle with olive oil and season with salt and pepper. Roast for 2 hours.
If tomatoes start browning too much turn temperature down to 250 degrees.
Let tomatoes cool to the touch. Remove and discard skins. Tear the tomatoes into bite size pieces and put into a medium saucepan. Add garlic and chicken broth.
Bring to a boil. Reduce heat and simmer for 40 minutes uncovered.
Season with more salt and pepper if needed. Use an immersion blender and blend tomatoes until desired consistency.
Stir in heavy cream. Simmer for 10 more minutes.