• 1 cup basil (fresh)
• 4 garlic cloves (minced)
• 9 Roma tomatoes
• 1 can tomatoes (crushed)
• 1 tbsp thyme (fresh)
• 1 onion
• 2 cups chicken stock
• 3 tbsp olive oil
• 2 tbsp butter
• 2/3 cup thick cream
• Salt & pepper to taste

Method

• Preheat the oven to 180° Celsius.
• Line a large baking sheet with foil and slice the Roma tomatoes in half.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Bake for an hour.
• Chop the onion and sauté in olive oil. Add the minced garlic and some chopped fresh thyme.
• Add the can of crushed tomatoes and the fresh basil.
• Season with salt and pepper and simmer for 10 minutes.
• Add the roasted tomatoes and simmer for 30 minutes.
• Purée the soup with a blender or in a food processor.
• Add the cream, stir, and enjoy!

The soup will keep well in the fridge for one week and freezes well for two months.
Source: Kris Longwell