Roasted Tomato Soup

It would be a perfect day for this today since it is pouring down rain.


3 Lbs. Tomatoes
1/3 C. Olive Oil, Divided
6 Garlic Cloves, Minced
2 Tbs. Chopped Fresh Thyme (2 tsp. Dried)
2 C. Chopped Onion
¼ C. Minced Fresh Basil (1 Tbs. Dried)
1 Can Chicken Broth
1/3 C. Half-and-Half Cream
Salt and Pepper to Taste
1 Tbs. Sugar
Core tomatoes; place in a roasting pan. Drizzle with ¼ C. oil; sprinkle with garlic and thyme. Bake uncovered, at 350 for 1 hour, turning occasionally. In a large sauce pan, sauté onion in remaining oil until softened. Add roasted tomatoes and basil; Cook for 5 minutes. Puree in a blender and return to pot. Add broth; bring to a boil. Cook and stir for 5 minutes. Stir in half and half, sugar, salt, and pepper.
We topped ours with freshly grated Parmesan Cheese.