Roasted Tomato soup Recipe

Place tomatoes in a roasting pan; drizzle with 1/4 cup oil. Sprinkle with garlic and thyme. Bake, uncovered, at 350 degrees F. for 1 hour, turning occasionally. In a large saucepan, saute onion in remaining oil until softened. Add roasted tomatoes and basil; cook for 5 minutes. Add broth; bring to a boil. Cook and stir for 5 minutes. Put through a sieve or food mill; return puree to pan. In a small saucepan over medium-low heat, warm cream (do not boil). Stir cream, salt and pepper into soup. Yield: 4 to 6 servings.