Directions:

1. Preheat oven to 450 degrees.
2. Place tomatoes on a large baking pan in a single layer. Sprinkle onions on the top.   Season with Herbs de Provence and drizzle with olive oil, salt and pepper.
3. Roast tomatoes for 25 minutes.   Remove from oven and place mixture in food processor.
4. Add the tomato mixture to a heated Dutch oven add chicken broth.  Bring to a simmer.
5. Garnish with a dollop of sour cream and basil.