Roasted Tomato Soup - Recipe - Food For Thought Food Bank

Ingredients

• 3 pounds fresh ripe tomatoes (Or two 28-ounce cans whole peeled tomatoes)
• 1 yellow onion, peeled
• 4 cloves garlic, unpeeled
• 4 tablespoons olive oil
• 1 quart low-sodium vegetable broth
• 5 stems fresh thyme, or 1 teaspoon dried thyme
• ¼ teaspoon black pepper
• Croutons if desired