Roasted Tomato Soup With Fresh Basil For 2

• 1-1/4 pounds tomatoes (about 4 medium), halved
• 1 small onion, quartered
• 1 garlic clove, peeled and halved
• 1 tablespoon olive oil
• 1 tablespoon minced fresh thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 fresh basil leaves
• Salad croutons and additional fresh basil leaves, optional

1. Place the tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400u0b0 for 25-30 minutes or until tender, stirring once. Cool slightly.
2. In a blender, process tomato mixture and basil leaves until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.

tomatoes, onion, garlic, olive oil, thyme, salt, pepper, fresh basil, salad croutons

Taken from www.tasteofhome.com/recipes/roasted-tomato-soup-with-fresh-basil-for-2/ (may not work)