Roasted Tomato Soup

from "bunky cooks" - http://www.bunkycooks.com/2010/04/roasted-tomato-soup/

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 3  lbs tomatoes
• 1  large onion, sliced
• 7  garlic cloves
• 3  sprigs fresh thyme
• 1⁄4 cup  extra-virgin olive oil
•  kosher salt
•  fresh ground pepper
• 1  quart low sodium chicken broth
• 1  bay leaf

Directions

1. Preheat oven to 450 degrees.
2. Wash and cut tomatoes in half (if you use anything smaller than a Campari tomato, leave it whole). Place them on a large baling sheet with the onion, garlic and thyme. Drizzle olive oil over the veggies and sprinkle with Kosher salt and a few generous turns of freshly ground pepper. Give everything a toss. Roast in the oven for 25 to 30 minutes until the veggies are carmelized.
3. Remove the thyme sprigs and pour the mixture into a medium sized stock pot or Dutch oven. Be sure to get all the juices. Add chicken broth and the bay leaf. Bring to a boil. Simmer for 25 to 30 minutes. Let cool slightly and then puree by either an immersion blender or puree in a regular blender (for a smoother texture). You can also strain the mixture if you want a more elegant soup.
4. Check for seasonings. Serve immediately or refrigerate (no longer than 2-3 days) and reheat later.
5. Garnish with a dollop of creme fraiche or other toppings, as desired.