Roasted Tomato Soup

Ingredients:

• 2 1/2 lbs Roma tomatoes, halved, seeded, and cored
• 1 medium yellow onion, cut into eighths
• 2 garlic cloves, smashed
• 5 sprigs fresh thyme
• 2 tbsp olive oil
• 3 cups chicken broth (low-sodium preferred)
• 2 bay leaves
• Salt and pepper to taste
• 1/4 cup heavy whipping cream (or milk)

Directions:

1. Preheat oven to 300 degrees F.

2. Place tomatoes, onion, garlic, and thyme of foil lined baking sheet. Drizzle with olive oil and toss to coat. Roast for 2 hours.

3. Let tomatoes cool to the touch. Remove the skins. Place the skinned tomatoes in a large pot along with the roasted onions, garlic, and thyme. Add bay leaves, chicken broth, salt and pepper. Bring contents to a boil, reduce heat and simmer, covered, for 45 minutes. Remove thyme sprigs and bay leaves. Using an immersion blender (or regular blender) blend until smooth. Stir in the cream and serve.