Roasted Tomato Soup - Country Roads Magazine

Ingredients

• 12 large (about 4 pounds) tomatoes, stemmed and quartered
• 1/2 cup extra-virgin olive oil, divided
• 1/4 cup good-quality balsamic vinegar
• 12 large garlic cloves, peeled
• Salt
• 1/2 tsp. freshly ground black pepper
• 1 cup chopped yellow onions
• 2 carrots chopped
• Fresh thyme
• 2 cups cold water