- 3 cups cherry tomatoes
- 1 1/2 tablespoons olive oil
- 1/2 teaspoons salt
- 1/4 teaspoons black pepper
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, minced
- 1/2 cup yellow onion, chopped
- 14 ounces canned diced tomatoes
- 2 cups chicken broth
- 1/4 teaspoon thyme
- 1/2 cup whipping cream
Heat oven to 400 degrees. Combine cherry tomatoes with two thirds of the olive oil, salt, and pepper and spread evenly on a large baking sheet. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining olive oil over medium heat. Add the garlic and onion and saute until softened. Add the canned tomatoes with their juice, the chicken broth, thyme, and roasted tomatoes, including any liquid on the baking sheet. Bring mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.
Using a food processor, blender, or immersion blender, puree the soup until it’s smooth. Return soup to the pot and stir in the cream. Add salt and pepper to taste.