Ingredients
- 1 1/2 pounds Roma tomatoes
- 1 1/2 tablespoons olive oil
- 2 teaspoons garlic minced
- 1/4 teaspoon sea salt plus more for seasoning the soup to taste
- 1/8 teaspoon freshly ground black pepper
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 dried bay leaf
- 1/2 cup whipping cream
- Fresh basil, very thinly sliced for serving
Instructions
- Pre heat your oven to 400°F and line a large baking sheet with parchment paper.
- Chop the tomatoes into 1-inch cubes and toss with the oil, garlic, 1/4 tsp of the salt and pepper. Spread onto the baking sheet.
- Cook until soft and the skins are wrinkly, about 25 to 30 minutes.
- Transfer the tomatoes and their juices into a blender and blend until smooth.
- Add the tomatoes into a large sauce pan along with all the other ingredients, except the cream.
- Bring to a boil on high heat. Once boiled, reduce the heat to medium low and simmer for 15 minutes.
- Remove from heat and stir in the cream. Adjust the salt if necessary and serve with basil.
