Creamy Tomato Soup

1 1/2 cups canned tomatoes

1 1/4 cups tomato sauce from the canned tomatoes

3 large garlic cloves, minced

1/2 cup onions chopped

1/2 cup chicken stock

1/2 cup no fat cream

1 tablespoon fresh basil, chiffonade (or 1 teaspoon dried sweet basil)

Roast the tomatoes by removing them from the juice in the can. Cut them in half and remove the seeds. Place them on a baking sheet, sprinkle oil over them, and bake them at 300 degrees for a half hour. Make sure they don’t burn. Take the tomatoes out of the oven and set them on the side. In a stock pot on low heat, sauté the onions and garlic until translucent. Then add in the roasted tomatoes, the tomato sauce from the canned tomatoes, and the chicken stock. Bring to a boil and then reduce to simmer. Simmer for 1/2 hour. Puree everything in the pot with an immersion blender or in a food processor then add the cream and the basil and cook on low for another 1/2 hour.

Note: If you don't want to roast the tomatoes, salt them lightly, place them in a frying pan with 1 tablespoon of oil, and cook them over medium heat until they are fragrant. Pan cooking gives the tomatoes a little more sweetness but not as much as roasting does.

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