Step 1

Start by roasting your tomatoes.  Pre-heat oven to 400 degrees F.  Line a large sheet pan with parchment paper, or a non-stick mat, and add your tomatoes, onion, garlic cloves, thyme sprigs, a couple of tablespoons of olive oil and a healthy pinch of salt and black pepper.  Use your hands to mix everything together well and spread tomatoes and onions out in an even layer.

Step 2

Roast tomato mixture until tomatoes are bursting and onion and garlic is softened and browned, about 45 minutes.  You want to make sure not to overcrowd your sheet pan too much or else the ingredients will steam instead of roast.

Step 3

Remove the sheet pan from the oven.  I like to take the thyme leaves off the sprigs and add them to the blender with the tomatoes, but you could also just toss them.  Scoop the rest of the roasted mixture into a blender and blend on high speed until perfectly creamy, 1-2 minutes.  Add in a handful of fresh basil leaves and blend again for about 45 seconds.

Step 4

Pour pureed tomato mixture into a medium sized pot and turn over medium heat.  Add in 1-3 cups of your vegetable broth, it depends on how thick you want your soup to be.  Mix soup well, give it a taste and season with salt and pepper, if needed.  Serve immediately or soup can be stored in the refrigerator or freezer until ready to enjoy.