Roasted Tomato Soup (Cravings- Chrissy Tiegen)

Ingredients:
4 lbs ripe tomatoes (cored and halved)
1/4 cup EVOO
1 tbsp. salt
1/2 tsp pepper
3 Rosemary Sprigs
3 Thyme Sprigs
3 Oregano Sprigs
2 tbsp. EVOO
1 sm Onion
5 Garlic cloves
2 1/2 cups Chicken Broth

Directions:

1. Prehead oven to 450F. Line baking sheet with foil
2. Drizzle tomatoes with oil, salt and pepper.
3. Roast until softened 30-40 mins
4. Tie herbs with twine into an herb bundle
5. In a large saucepan, heat oil over med-high heat. Add Onion and cook until softened ~6-8 mins.
6. Add garlic and cook for 1 more min.
7. Add roasted tomatoes to the pan and break them up with the spoon.
8. Add broth and herb bundle and bring to a boil. Reduce the heat and simmer until thickened ~25-30 mins.
9. Discard herb bundle and transfer to blender. Puree until smooth but leaving few chunks.