Magnificent Tomato Soup

Well, I'm cookin' again today! Since my craft room is a disaster area, I have moved on to my other love - cooking - which I shall continue until my kitchen also becomes a disaster area! Shouldn't take too long at this rate! I cleaned out the magazine basket last night and went through several to pick out the wonderful recipes. I found this one in the February 2009 issue of Family Fun Magazine. I was so lucky to have these beautiful fresh tomato jewels from our garden. The heart in the finished product is a bit of cream - I was trying to show off a little ;o) Hope you enjoy and thanks for stopping by today!

Roasted Tomato Soup

6 cups (3 pints) cherry tomatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken broth
1/2 teaspoon thyme
1 cup whipping cream

Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes. In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté 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, then 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. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary. Yield: 10 cups