Roasted Tomato and Garlic with Thyme Soup

Ingredients:

7 roma tomatoes, halved

4 medium carrots, quartered

2 heads of garlic, top removed

10 sprigs of thyme, chopped

¼ cup and 1 tbsp extra virgin olive oil

Salt and pepper to taste

2 large sweet onions, diced

2 L vegetable stock

Garnish:

Fresh thyme

Crusty whole grain baguette

Homemade Croutons

Directions:

1. In a large roasting pan place tomatoes, carrots, garlic, thyme and the 1 tbsp of olive oil. Coat veggies in oil and season with salt and pepper.

2. Place in a 375◦ oven for 45 minutes.

3. Over medium high heat, in a large stock pot, add ¼ cup of olive oil. Add onions and sauté until soft, about 3 minutes.

4. Once cooked, add veggies from the oven to the pot making sure to remove the skin of the garlic as well as the stems of thyme.

5. Add vegetable stock and simmer for 25-30 minutes.

6. Puree using a hand blender.

7. Adjust seasoning with salt and pepper.

8. Garnish with fresh thyme and serve with a crusty whole grain baguette or top with homemade croutons.