Cream of Tomato Soup

By Connie

Clinton's recipe from the Chew

Ingredients

• 1 onion cut up
• 6 to 8 cloves of smashed garlic
• 2 - 28 oz can whole tomatoes - drained but reserve juice
• salt and pepper
• olive oil
• chicken or vegetable stock
• fresh thyme
• cream

Preparation

Step 1

Cut tomatoes in half. Put in bowl with 1 sliced onion and 6 to 8 cloves smashed garlic. Toss with olive oil and salt and pepper. Put on baking sheet and bake about 45 minutes mixing half way through. Put cooked veggies in a pot and add chicken or vegetable stock and 1/2 of the reserved tomato juice to pot. Bring to boil. Add some fresh thyme. Use immersion blender to mix ingredients leaving a little chunky. Add about 3/4 cup of cream and continue with blender. Top with chiffonade of fresh basil. Can drizzle a little olive oil and cream over top of each bowl before serving.