Low Carb Roasted Tomato Soup

INGREDIENTS

• 10 medium Roma tomato (cut into 1" cubes)

• 2 tbsp olive oil

• 3 tbsp minced garlic

• 2 cups chicken broth

• 1 tbsp Herbs de Provence

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 cup heavy whipping cream

• 2 tbsp basil

DIRECTIONS

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and grease lightly.

2. Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes until the skin on the tomatoes puckers.

3. Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender. Alternatively, use an immersion blender right in the pot you'll be using.)

4. Pour the tomato puree into a pot over medium heat. Add broth. Season with Herbs de Provence, sea salt and black pepper to taste. Simmer for 10-15 minutes

5. Stir in the cream and basil.