Roasted Tomato Bisque

Preheat oven to 400ºF. On a large baking sheet, toss Roma tomatoes, onions and garlic with olive oil. Season with salt and pepper. Roast in the oven for 45 minutes.

Meanwhile, in a large stockpot, add canned tomatoes, red pepper flakes, basil and chicken stock and more salt and pepper. Simmer over low heat about 15 minutes. Add roasted tomatoes, onion and garlic. Simmer uncovered about 30 minutes.

Using either an immersion blender or regular blender, blend until smooth. Transfer back to pot. Add heavy cream and leave on low heat until cream heats up.