Roasted Cream of Tomato Soup

This recipe can be used with either fresh or canned tomatoes. Fresh is best but if you use canned, drain the juice and reserve the liquid for the soup and roast the tomatoes just as you would the fresh. We used to live in Bluefield, WV and we went to Pipestem State Park to a restaurant and had the most delicious roasted tomato soup. This is my version of it.

Ingredients:

Tomatoes, about 2 lbs.
1 small onion, chopped
1 clove of garlic, chopped
olive oil
salt and pepper
1/3 cup heavy cream or half and half
2 cups chicken or beef stock (canned ok)
1 tsp. fresh thyme (may substitute dried, use 1/2 tsp.)

Cut tomatoes in half and place on baking sheet. Drizzle with olive oil. Mix with hands to coat evenly. Roast in a 375 degree oven for about 25 minutes or until browned. Meanwhile, saute onion and garlic in olive oil in dutch oven or soup pot until translucent. Remove tomatoes from oven when done and allow to cool slightly. Remove skins and add tomatoes to pot. Add broth and thyme. Simmer for about 15-20 minutes. Using immersion blender, puree until smooth. Add cream and season with salt and pepper. Serve and enjoy