Roasted Tomato Soup With Basil - cooking recipe

Ingredients

3 1/2 lbs tomatoes
1 small onion
2 garlic cloves
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
12 fresh basil leaves
crouton

Preparation

Halve each tomato, cut out stem, peel garlic, peel onion and cut it in quarters.
Place tomatoes, garlic and onion in a greased 15\"x10\" x 1 \"inch baking pan; drizzle with olive oil, sprinkle thyme on top, salt and pepper. Toss to coat.
Bake at 400\u00b0F for 25-30 minutes or until tender; stirring once. Cool slightly.
In a blender, process the tomato mixture and basil leaves in batches until blended. Transfer to a large saucepan and heat through. Garnish each bowl with salad croutons or extra basil leaves.