Roasted Tomato Soup

Another yummy homemade soup!!
I made this one ahead of time and then just threw the soup back on the stove to warm up along with grilled cheese for a quick, but homecooked lunch.

Roasted Tomato Soup
6 cups (3 pints) cherry tomatoes
3 tbsps olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
2 garlic cloves
1 cup chopped onion
1 (28 oz) can diced tomatoes
4 cups chicken broth
1/2 tsp thyme
1 cup whipping cream (I used half&half)

1- heat the oven to 400*. On a baking sheet combine the cherry tomatoes, 2 tbsps of the olive oil and the salt and pepper. Toss to coat evenly and spread in a single layer.













Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.









2- In a large pot heat the butter and the remaining tbsp of oil over med. heat. Add the garlic and the onion and saute' until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil and reduce heat to simmer, partially covered for about 40 minutes.
3- Using a food processor or blender, puree the soup until it's smooth. Return to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper (and I added a little Italian seasoning), if necessary.

I really liked this soup, and I'm not a fan of tomato soups. It had a really good rich flavor, and even though I thought it was a tad bland in the seasonings, as soon as we added the italian seasoning, it was great. Once again, my kids wouldn't touch it, but the two other little boys we shared lunch with sucked it down.