Roasted Tomato Soup With Fresh Basil

• 3 12 lbs tomatoes, halved (about 11 medium)
• 1 small onion, quartered
• 2 garlic cloves, peeled and halved
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• 1 teaspoon salt
• 14 teaspoon pepper
• 12 fresh basil leaves
• salad croutons and additional fresh basil leaf (optional)

1. Place tomatoes, onion and garlic in a greased 15x10 baking pan; drizzle with oil.
2. Sprinkle with thyme, salt and pepper; toss to coat.
3. Bake at 400 degrees for 25-30 minutes or until tender, stirring once.
4. Cool slightly.
5. In a blender, process tomato mixture and basil in batches until blended.
6. Transfer to a large saucepan and heat through.
7. Garnish each serving with croutons and additional basil if desired.

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

Taken from www.food.com/recipe/roasted-tomato-soup-with-fresh-basil-379114 (may not work)