Ingredients
- 3 tbsp olive oil
- 10 medium Roma tomatoes, cubed
- 5 garlic cloves, minced
- Half medium yellow onion, diced
- 3 cups chicken bone broth
- 1/4 cup heavy cream (or coconut cream for paleo)
- 2 tbsp chopped Fresh basil
- Salt and pepper as desired
Method
- Preheat the oven to 400 degrees F
- Line a baking sheet with parchment paper and lightly grease
- Toss the tomato chunks with olive oil, onion and minced garlic
- Arrange in a single layer on the baking sheet and place in the oven for about 20 minutes, until the skin on the tomatoes puckers
- Transfer the tomato, onion and garlic (and any liquid on the pan) into a blender and puree until smooth
- Stir in broth and basil and add salt and pepper to taste
- Simmer for 10-15 minutes
- Remove from heat and then slowly stir in the cream. Add fresh basil as a garnish and enjoy!
