Creamy Homemade Tomato Soup

Preheat oven to 425 F. Sprinkle the 1 tablespoon of olive oil on a rimmed cookie sheet. Slice the tomatoes lengthwise and lay them out on the cookie sheet, cut side down. Take a basting brush and use some of the olive oil on the cookie sheet to brush the tops of the tomatoes. Sprinkle with salt and pepper. Roast them in the oven for about 25 minutes or until the tomatoes begin to brown. Remove pan from oven and let tomatoes cool slightly.

After they have cooled place tomatoes in a food processor and puree until smooth in consistency (like tomato paste/sauce).

Put a Dutch oven on top of the stove over medium heat and add the 1 teaspoon of olive oil and the garlic. Saute until the garlic starts to soften. Add the chicken broth, the tomato paste and the Roma tomato puree. Stir to combine. Bring to a boil then turn heat down to simmer on low for about 15 minutes. Remove from heat and stir in the cream and parsley. Serve with your favorite crusty bread or a gooey grilled cheese sandwich.