10 Roma tomatoes, cut in small cubes
2 tablespoons olive oil
4 cloves garlic, minced
3 cups low-sodium chicken stock
1/2 cup heavy cream
1 tablespoon herbes de Provence
5 fresh basil leaves, julienned
Kosher salt
Freshly ground black pepper
Heat oven to 400 F.
Line a medium-sized baking sheet with aluminum foil, and spray with cooking spray.
In a separate bowl, add the cubed tomatoes, olive oil and minced garlic. Gently mix to coat, being careful not to break up the tomatoes.
Spread the tomatoes and garlic in a single layer on the baking sheet.
Roast until the skins start to blister and peel away from the flesh, about 20 minutes.
Carefully transfer tomatoes to a blender, or put directly into a large, heavy-bottomed pot if you're using an immersion blender. If you're using a blender, puree the tomatoes until smooth.
Pour the tomato puree into a large, heavy-bottomed pot over medium-high heat.
Add chicken stock, herbes de Provence, and salt and pepper to taste; stir to combine. If you're using an immersion blender, purée the tomatoes now.
Simmer the soup until the flavors combine, about 10 to 15 minutes.
Reduce heat to medium-low, and stir in the heavy cream and fresh basil. Stir until the soup becomes thick and velvety, about 2 minutes.
Remove from the stove, and serve hot in individual bowls.
Garnish with some more julienned basil and a pinch of herbes de Provence on top.