Roasted Tomato Soup

From here

Ingredients

• 3-1/2 pounds tomatoes (about 11 medium), halved
• 1 small onion, quartered
• 2 garlic cloves, peeled and halved
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 12 fresh basil leaves
• Salad croutons and thinly sliced fresh basil, optional

Instructions

1. Preheat oven to 400°.  Sprinkle vegetables with thyme, salt and pepper; toss in a bowl to coat. Place vegetables in a greased 15x10x1-in. baking pan; drizzle with oil. Roast until tender, 25-30 minutes, stirring once. Cool slightly.
2. Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

Comments

Maybe blend more finely