1. Preheat oven to 375

2. Coarsely chop the tomatoes onions and garlic but hold a few cloves out.

3. Then place all the chopped vegetables into a bowl and drizzle with oil and sprinkle with herb de Provence and stir until coated

4. Pour out onto a baking sheet baking sheet with the Pablano pepper and roast for 35 minutes.

5. While the tomatoes are roasting, finish slicing the garlic.

6. Then and a little oil to a saucepan and the garlic and sauté until the garlic is brown then add the chicken soup pan.

7. Once the tomatoes are finished roasting added 2/3 of them to the soup.

8.Peel the poblano pepper then chop it fine and add to the soup.  Simmer for 20 minutes,

9. Pour soup into a blender and blend semi smooth then return the mixture to the pan and add in the reserved tomatoes.  Salt and pepper to taste.  Cook for another 15 minutes.

10. Top with Cilantro, jalapeno pecan pesto and enjoy.