Roasted Tomato Soup - cooking recipe

Ingredients

5 lb ripe tomatoes, quartered
1 None sweet onion, halved
2-3 None fresh thyme sprigs
1/2 head garlic
4 cups chicken stock
1/4 cup heavy cream

Preparation

Preheat oven to 450\u00b0F. Arrange tomatoes, onion and thyme in a large roasting pan lined with foil. Wrap garlic in foil and add to pan. Drizzle olive oil over top of vegetables and season. Roast for 45-50 mins, or until starting to char.
Transfer roasted tomatoes and onion to a heavy-bottomed saucepan along with stock and 1 tsp sugar. Squeeze garlic from skins into pan. Heat through then puree. Add cream and warm through.