Roasted Tomato and Basil Soup

6 roma tomatoes, sliced lengthwise

3 Tb. olive oil

2 Tb. butter

1 medium sweet onion, diced

4 garlic cloves, minced

1 Tb. fresh thyme, minced

1 (28 oz) can of crushed tomatoes

2 cups fresh basil, roughly chopped

2 Tb. dried basil

1 Tb. sugar

2 cups of chicken stock

salt and pepper to taste

1/2 cup of heavy whipping cream

Preheat oven to 375 degrees. Spread halved tomatoes, cut side up on a rimmed baking sheet and drizzle with olive oil. Season with kosher salt and freshly cracked black pepper. Roast for 1 hour. Remove from oven and set aside. In a large dutch oven, melt butter over medium high heat and add onion, garlic and fresh thyme. Saute for approximately 5 – 7 minutes. Add crushed tomatoes, both types of basil and the sugar. Season with salt and pepper. Stir together and reduce the heat and cover. Simmer for 10 minutes. Add chicken stock and roasted tomatoes. Cover and continue simmering for approximately 30 minutes. Remove from heat and using an immersion blender, blend the soup until smooth. (If you do not have an immersion blender, transfer the soup to a blender and blend until smooth.) Return to the stove and stir in the whipping cream. Continue to simmer for 5-7 minutes.