Tomato Soup

Combine tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with thyme, basil and sugar. Roast in the oven at 425ºF until caramelized.

Pour tomatoes into a blender and puree. While blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken stock may be subsitituted for vegetable stock.

Note: For garnish, heat 2 tablespoons olive oil. Lightly sauté 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced. (See related blog post for original recipe.)