- 10 medium roma tomatoes - cut in 1 inch cubes
- 2 tbsp olive oil
- 4 cloves of garlic - minced
- 500 ml chicken stock
- 1 tbsp Provencal herbs
- 0,5 tsp salt
- 0.25 tsp pepper
- 60 ml heavy cream
- 30 gram Fresh basil - sliced
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Mix the tomatoes, garlic and olive oil in a bowl. Then spread them over a baking tray and bake for 20-25 minutes.
Put the tomatoes in a saucepan and puree with a hand blender. Cook over medium heat and add the chicken stock, Provencal herbs, salt and pepper and let it simmer for 10-15 minutes.
Add the fresh cream and basil and let it simmer for another 2 minutes.
Calories: 103kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 363mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1286IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 1mg