Roasted Tomato Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 lbs tomatoes
• 1/3 cup olive oil, divided
• 6 garlic cloves, minced (use less if you're not crazy about garlic.)
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 2 cups chopped onions
• 1/4 cup minced fresh basil or 1 tablespoon dried basil
• 1 (14 1/2 ounce) can chicken broth
• 1/2 cup half-and-half cream
• salt & pepper

Recipe

• 1 1) core tomatoes; place in a roasting pan. drizzle with 1/4 cup olive oil; sprinkle with garlic and thyme. bake, uncovered, at 350 degrees for 1 hour, turning occasionally.
• 2 2) in a large saucepan, sauté onion in remaining oil until softened. add roasted tomatoes and basil; (there's quite a bit of liquid in the roasting pan when the tomatoes are done, but i used only about 1/4 cup of the liquid and discarded the rest.) cook for the tomatoes and onions for 5 minutes. add broth; bring to a boil. cook and stir for 5 minutes.
• 3 3) put through a sieve or food mill (i used a food mill.); return puree to pan. in a small saucepan over medium-low heat, warm half-and-half (do not boil). stir half-and-half, salt and pepper into soup. (next time i make it i might add a can of diced tomatoes and maybe some zucchini. i couldn't this time because don is a picky eater when it comes to veggies.).