Dr. Janet’S Roasted Fresh Tomato Soup

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   Preheat oven to 400u00b0F. Spray a large rimmed baking sheet with nonstick cooking spray. Place tomatoes, onion and garlic on the prepared pan. Drizzle with the olive oil, thyme, 1/2 teaspoon salt and pepper. Shake the pan back and forth a few times to coat the vegetables with the oil and seasonings. Bake until tender, about 25 minutes. When cool, blend the roasted tomatoes, along with the basil and the remaining 1/2 teaspoon salt, in batches if necessary. Transfer to a saucepan and heat if desired, or refrigerate to chill.

* Per serving · 4 servings · Values may vary.

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