Categories: quick, soup

Ingredients

• 8 on-the-vine tomatoes
• Olive oil-flavored cooking spray
• 1 t salt, divided
• 1 t ground black pepper, divided
• 3 T butter
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 (28 oz) can diced tomatoes
• 10 large basil leaves, rougly chopped and divided
• 1 c chicken broth
• 1/2 c heavy cream

Directions

1. Preheat oven to 450F. Slice tomatoes in half crosswie, and scoop out seeds with a spoon. Place tomato hlaves, skin side up, on a parchment paper-lined baking sheet. Coat tomato halves with cooking spray; sprinkle with 1/2 t salt and 1/2 t pepper. Roast tomatoes for 20 minutes or until very soft and slightly charred.

2. While tomatoes roast, melt butter over medium-low heat in a large Dutch oven. Add onion and garlic; cook until soft and golden. Remove from heat.

3. Add roasted tomatoes, diced tomatoes, and half of basil to onion mixture; stir.

4. In the container of a blender or food processor, place one third of the tomato mixture. Process until smooth; transfer to a large bowl. Repeat procedure twice with the remaining mixture.

5. Return puree to Dutch oven. Add chicken broth and crea. Cook over medium-low heat until heated through. Stir in remaining basil, remaining 1/2 t salt, and remaining 1/2 t pepper.

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