Roasted Tomato Soup
2 Pounds Fresh Plum Tomatoes         1 Large Onion, Sliced
2 Cloves Garlic                                    1 Tbsp Sugar
12 Fresh Basil Leaves                         4 Cups Chicken Stock
5 Sprigs of Fresh Thyme                     ½ Cup Olive Oil
3 Sun Dried Tomatoes                         Salt and Pepper
3 Tbsp Butter
 
Preheat oven to 425o F

Bring chicken stock and sun dried tomatoes to a simmer in a large stock pot. While the stock is coming to a simmer,
quarter the tomatoes and place them in a roasting pan along with the onion and garlic. Cover the mixture with the olive
oil and season with salt and cracked black pepper. Sprinkle the sugar over the tomatoes and toss to make sure
everything is coated evenly.

Cook in oven for 25 to 30 minutes or until the onions and tomatoes turn to a golden brown. Add the basil and mix. Place
back in oven for 5 minutes.

Add the roasted mixture to the stock pot and bring to a boil, then simmer for 5 minutes. Strain, keeping the vegetables
aside and return the stock to low heat.

Place the vegetables in a blender or food processor, reintroduce the stock (all the stock may not fit, reserve in pot) and
blend until a silky consistency is achieved.   Use a fine strainer and strain the mixture back into the stock pot to remove
any stems or impurities from the soup.

Add the butter to the soup, stir until melted. Taste, season if necessary, then serve.

Yields approximately 6 servings