Creamy Roasted Tomato Soup

The Vancouver rain seems to be creeping back this week and with it brings a fall chill that causes me to crave a big bowl of soup. I picked up a pile of heirloom tomatoes at the farmers market over the weekend and decided tomato soup had to be made. This recipe is seriously tasty especially when paired with a grilled cheese sandwich (drool). Enjoy!

Ingredients:

5 large tomatoes chopped
3 cloves of garlic smashed
1 yellow onion chopped
2 tbsp olive oil
a few sprigs of fresh thyme
salt and pepper
2 cups vegetable broth
2 tbsp butter
a handful of fresh basil leaves
1/2 cup whipping cream

Directions:

Preheat oven to 375f. Spread the tomatoes, onion and garlic onto a rimed baking sheet lined with parchment paper. Sprinkle with fresh thyme and salt and pepper. Drizzle with olive oil. Roast in the oven for 40 minutes stirring a few times. Pour tomatoes etc into a soup pot. Add the vegetable broth and butter. Bring to a boil then reduce heat and simmer for 15-30 minutes. Pour soup and fresh basil into a blender and puree. Stir in cream and enjoy!