Roasted Tomato Basil Soup

I have a new found love for tomatoes since we grew all sorts this year.   They matured pretty late in the season but once they did we had tons.   I made this soup and everyone loved it; the texture is perfect when you run it through the chinois.

Roasted Tomato Basil Soup:
3 Pounds Tomatoes, cut in quarters
2 T Olive oil
Salt
2 T Unsalted Butter
2 T Olive oil
1 Small Onion, diced
3 Cloves of Garlic, minced
2 T Tomato Paste
14.5 Oz Can Diced Tomatoes
8 C Chicken Stock
1 C Fresh Basil
1 t. Dried Thyme
2 T Sugar
1/4 C Cream or Milk

Directions:
1.  Preheat oven to 400 degrees F.  Mix the tomatoes, 2 T olive oil and salt.  Spread in a single layer on a baking sheet.  Roast for 45 minutes. 

2.  In a soup pot, add 2 T butter and 2 T olive oil.  Saute the onions and garlic until translucent.
3.  Add the chicken stock, tomato paste, diced tomatoes, basil, thyme and sugar.
4.  Add the roasted tomatoes from the oven; everything including the juices.
5.  Bring to a boil; reduce heat and simmer for 45 minutes.
6.  Puree the soup in a food processor and run through a chinois.
7.  Reheat and add cream or milk. 
8.  Salt to taste.

Serves 4-6

Tip:   A roasted tomato will give your soup more flavor but feel free to fire roast them on the barbecue or just boil the tomatoes in the stock.