Step 1

Preheat oven to 350℉.

Step 2

In a 13 X 9-inch baking dish add the cut tomatoes, salt, pepper, extra virgin olive oil, 3 garlic cloves, and thyme. Bake for 35 minutes.

Step 3

Add the butter and onion to a large pot over medium heat. Sauté for 5 minutes or until the onion is translucent.

Step 4

Add the tomato paste to the pot and stir for 2 minutes.

Step 5

Add the balsamic vinegar to the pot and stir for 1 minutes.

Step 6

Remove the baking dish from the oven and carefully place the tomatoes, garlic, and 3 sprigs of time into the large pot. Discard the other sprigs of thyme.

Step 7

Add 2½ cups of vegetable stock and basil to the large pot.

Step 8

Cover and simmer on medium heat for 30 minutes, stirring occasionally.

Step 9

Turn off the heat and remove the thyme springs.

Step 10

Carefully puree the roasted tomato soup until smooth.

Step 11

Add the heavy cream and stir.

Step 12

Serve immediately.