Roasted Tomato Soup - cooking recipe

Ingredients

6 lb. tomatoes, halved
1/2 c. olive oil, divided
3 garlic cloves, minced
1 1/2 Tbsp. fresh thyme or 1/2 Tbsp. dried thyme
1 1/2 c. chopped onion
1 c. plus 3 Tbsp. minced fresh basil leaves or 1/3 c. dried basil
2 c. chicken broth
1/2 c. whipping cream, scalded

Preparation

Arrange tomatoes on baking sheet, drizzle with 1/4 cup oil and sprinkle them with mixed garlic and thyme.
Roast at 350\u00b0 for 1 hour, turning occasionally.