This is an easy soup to make and is low in carbohydrates. It has roasted tomato and fresh basil.
- 10 medium Roma tomato (cut into cubes)
- 2 tbsp Olive oil
- 4 Garlic cloves (minced)
- 2 cup Chicken bone broth (or any chicken broth)
- 1 tbsp Herbs de Provence
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1/4 cup Heavy cream (or coconut cream for paleo)
- 2 tbsp Fresh basil (cut into ribbons)
1-Preheat the oven to 400 ° F. Take a baking sheet and cover with aluminum foil. Then lightly grease.
2-Mix the tomato pieces with olive oil. Arrange in a single layer on the baking sheet. Roast in the oven for 20-25 minutes until the skin of the tomatoes is puckered.
3-Put the tomatoes in a blender with the garlic juice and oil and blend until smooth. Do it in batches if the blender is not very powerful.
4-Pour the tomato sauce into a saucepan over low heat. Season with the herbs de Provence, sea salt and black pepper. Cook over low heat for about 10-15 minutes.
5-Add the cream and basil.