Roasted Cream Of Tomato Soup

Preheat oven to 425 degrees F.

Place tomatoes into a large rimmed baking sheet and drizzle with 2 tablespoons olive oil and salt. Toss to coat. Place into oven and bake for approximately 1 hour.

When tomatoes are about 10 minutes from being done… Take remaining 2 tablespoons of olive oil and heat in a large pot over medium heat; then add all of the veggies and thyme. Cook until veggies start to caramelize on the outside. Adjust heat as needed not to burn. Add the water, turn heat to low and cover to cook until veggies are soft, about 5-10 minutes.

Add veggies and 1/3 of the roasted tomatoes to a food processor or a blender. Process until smooth and no lumps remain. You might have to add additional water or stock to puree the mixture, but if you do, only add a tablespoon at a time. Add smooth tomatoes back to the large pot and repeat the puree step with remaining tomatoes. Add this puree into the pot when done.

Heat soup over medium low heat until soup has come to a simmer. Remove from heat and add cream and basil. Taste and add salt and pepper as needed