Roasted Tomato Soup

Does your garden runneth over? Unfortunately mine isn't, but when it does this is one of my favorite ways to use up cherry tomatoes.

Roasted Tomato Soup
from Family Fun

6 cups cherry tomatoes
3 T olive oil
1 tsp salt
1/2 tsp pepper
2 T butter
2 garlic cloves, minced
1 cup chopped onion
1 28-oz can diced tomatoes
4 cups chicken broth
1/2 tsp thyme
1 cup whipping cream (or fat free half and half)

Heat the oven to 400. On a baking sheet, combine the cherry tomatoes, 2T of the olive oil, and the salt and pepper. Toss ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35-45 minutes.

In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and saute until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, the reduce the heat and simmer, partially covered, for 40 minutes.

Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Warm the soup without letting it boil. Salt and pepper to taste.