Roasted Tomato Soup

I got this recipe from Family Fun Magazine. It was so so good! With grilled cheese sandwiches for dunking of course.

Roasted Tomato Soup

6 cups(3 pints) of cherry tomatoes
3 T olive oil
1 t salt
1/2 t pepper
2 T unsalted butter
2 garlic cloves, minced
1 cup onion, chopped
1 (28oz) can of diced tomatoes
4 cups of chicken broth
1/2 t thyme
1 cup whipping cream

Heat the oven to 400. On a baking sheet combine cherry tomatoes, 2 T olive oil and the salt and pepper. Toss to coat evenly and spread in a single layer. Roast 30-45 minutes.




In a large pot, heat the butter and the remaining oil over medium heat. Add the garlic and onion and saute until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, thyme and the roasted tomatoes. Bring to a boil, reduce heat and simmer, partially covered, 40 minutes.




Using a food processor or blender, puree the soup until its smooth. Return to the pot and stir in the cream. Warm over medium heat, stirring often. Do not let boil. Ladle into bowls and enjoy!

**Again I forgot to take the final picture after it was done....***

***My only change was that I used fresh basil instead of thyme because I had it on hand and just love the flavor of basil with tomatoes.***