Tomato Basil Soup (with fresh tomatoes)

 3 lbs fresh tomatoes, cut in half

3 Tbsp Olive Oil

1 sweet onion, diced

1 tsp salt

1/2 tsp black pepper

2 Tbsp butter

1 Tbsp minced garlic

2 1/2 cups chicken broth

1/2 cup fresh basil leaves

2-3 small sprigs fresh thyme

1/4 cup heavy cream

1/8 tsp baking soda

Preheat oven to 425°.

Line baking sheet with parchment paper. 

Arrange tomatoes, cut side up, on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake tomatoes at 425° for 45 mins, or until tomatoes are soft, juicy, and begin to turn golden. **If any of the juices burn on the pan, immediately transfer to a large bowl once you remove them from the oven. If the juices don't burn you can leave them on the pan until you need them in the next step.**

In a medium sized enamel coated dutch oven, or stainless steel pot, melt butter over medium heat. Add onions and saute until they are soft and translucent. Add galic and cook until fragrant, about 30-60 seconds. Add chicken broth and stir to combine, scraping any browned bits off the bottom of the pan. 

Carefully pour the onions, garlic, and chicken broth mixture into a blender. Add the roasted tomatoes and fresh basil, and puree the soup until smooth. **I like to use a blender because I feel like it makes the soup smoother than my immersion blender. With my immersion blender I still get small chunks of skin sometimes.**

Pour the soup back into the pot and add the thyme sprigs. Simmer the soup, stirring occasionally, for at least 30 mins. 

Add heavy cream and stir to combine. Remove the thyme sprigs. Season with salt and pepper as needed. Add baking soda and stir until it stops bubbling/foaming. 

Serve topped with parmesan cheese and a grilled cheese sandwich. Enjoy!