Roasted Tomato Basil Soup

Learn how to make this simple classic, vegan friendly tomato soup. You’ll never eat Campbells again!

7 tomatoes sliced into quarters
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 yellow onion diced
4 garlic cloves minced
1 tbsp fresh thyme minced
1 tsp Kosher salt
½ tsp ground black pepper
1 28 oz. can l tomatoes crushed
1 cup basil fresh, roughly chopped
1 tbsp sugar
2 cups vegetable stock
2/3 cup milk

Preheat oven to 375°F.
Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
Roast tomatoes for 1 hour. Remove from oven and set aside.
Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
Add onion, and saute for about 5 minutes.
Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
Stir in the cream.