Hearty Tomato Soup

There's nothing like a good bowl of hot soup on a cold day... and this is my favorite!

4 pounds tomatoes, cored and quartered (I prefer plum)
fresh thyme
6 garlic cloves, chopped
4 tablespoons olive oil
1 onion, chopped
3 cups chicken stock
freshly grated cheese
garlic croutons

Preheat oven to 250 degrees.

Place tomatoes on a non-stick baking sheet. Sprinkle with fresh thyme and garlic. Sprinkle with salt and pepper and drizzle with two tablespoons of the olive oil. Bake tomatoes for about 2 hours, until the skins shrivel and they are slightly dried.

While tomatoes are slowly roasting and almost done, heat the remaining olive oil in a stockpot and saute the onion about five minutes until tender. Place roasted tomatoes and onion in a blender and gently puree (mixture does not have to be completely smooth). Return pureed mixture to stock pot, add chicken stock and simmer 5 to 10 minutes.

Garnish with grated cheese and your favorite croutons.

Serves 6

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