Rich savory tomato soup with complementing flavors of roasted tomatoes and thyme.
Cut the Tomatoes into quarters
Coat with olive oil and season with salt and pepper
Place in a 400° and roast for approximately 20 minutes
Place tomatoes under the broiler to finish cooking, watch closely
remove from oven and set aside
Place chopped onion and butter in a large heavy sauce pan
Saute onions until soft and add chopped garlic
Continue cooking for 3-5 minutes on medium heat
add crushed tomatoes to the pan add Thyme and Basil
Add Chicken or Vegetable broth
Let soup cook for about 30 minutes on medium heat stirring occasionally
Add roasted tomatoes and simmer for 10 minutes
Blend soup with a blender or hand emulsifier
This is a quick easy meal, takes 45 minutes from start to finish and it serve 4 with seconds. I used big boy tomatoes to roast but you can use whichever tomatoes you have or prefer. When roasting the tomatoes you can leave in oven at 400° until they are done instead of using the broiler. The boiler speeds up the process as well as it gives the tomatoes a little more charred effect. Either way works.