Roasted Tomato Soup

1. 1

   Core and cut tomatoes to like size.

2. 2

   Spread tomatoes, garlic, onions, thyme in roasting pan.

3. 3

   Drizzle with olive oil. Roast at 450 for 20 minutes until carmelized.

4. 4

   Remove thyme stems. Transfer to pot.

5. 5

   Add chicken stock, bay leaves.

6. 6

   Bring to boil, simmer 15-20 uncovered

7. 7

   Add Basil.

8. 8

   Use hand blender in pot.

9. 9

   Add a little cream and butter.

10. 10

    Season to taste.

No additional tips available.