Tomato Basil Bisque

Ingredients

6 c. (3 pints) cherry tomatoes

3 tbsp. olive oil

1.5 tsp. salt

1 tsp. pepper

2 tbsp. butter

2 tsp. minced garlic

1 c. chopped onion

28 oz. diced tomatoes

4 c. chicken broth

3/4 tsp. thyme

1/2 tsp. basil

1.5 c. whipping cream

Directions

Heat oven to 400

Combine cherry tomatoes, 2 tbsp. oil, s&p

Toss to coat, place in single layer on baking sheet

Roast until shriveled, 35-40 minutes

Heat butter & 1 tbsp. oil in large pot

Add garlic & onion, saute 6 minutes

Add canned tomatoes, broth, thyme, basil, roasted tomatoes

Boil, then simmer, 40 minutes

Puree in processor, return to pot

Stir in cream

Warm until soup steams (not boils)

For Crock pot

Roast tomatoes per direction. Combine with remaining ingredients except cream in ziplock. Freeze. Cook in crock pot 6-8 hours on low. Halfway through, puree with hand blender. 30 minutes before serving, stir in cream.