Roasted Tomato Soup With Fresh Basil

Roasted Tomato Soup With Fresh Basil

3 1/2 lb. tomatoes
1 small onion quartered
2 garlic cloves peeled and halved
2 T. olive oil
2 T. fresh thyme leaves
1 t. salt
1/4 t. pepper
12 fresh basil leaves
salad croutons and additional fresh basil leaves, optional

Place the tomatoes, onion and garlic in a greased 10x15 baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400 for 25-30 minutes or until tender stirring once. Cool slightly.
In a blender, process tomato mixture and basil in batches until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired