Ingredients

• 7 Tomatoes
• 1 Can Peeled Plum Tomatoes
• 2 Cups Chicken Broth
• 1/2 Tsp. Red Pepper Flakes
• 3 Tbsp. Butter
• Heavy Cream
• A Palm-full of Fresh Basil
• 1 Onion
• Olive Oil
• 2 Cloves Garlic

Method

1. Preheat oven to 400°f. Cut tomatoes into large wedges, put on a baking sheet, drizzle with olive oil, and sprinkle with salt.

2. Put tomatoes into oven for 40-45 minutes, and then broil for 5 minutes or until charred.

3. Turn burner on medium heat. Add butter, onion, and red pepper. Then cook for 10 minutes.

4. Add garlic, basil, and canned tomatoes. Mash and cook for 40 minutes.

5. Pour cooked tomatoes into soup and mash

6. Puree with an immersion blender while gradually adding cream until desired color and texture are reached. Enjoy!