Roasted CherryTomato Soup

our csa basket has been OVERFLOWING with tomatoes. seriously. we get close to 3 lbs (or more) of tomatoes on weekly basis and i've been running out of ideas. i've made endless amounts of caprese, thrown tomatoes in pastas and omellettes, topped my salads and sandwiches with them and everything else you can think of.

so it was sort of a DUH moment when i realized i haven't tried to make my own tomato soup with them. until now. and i'm so glad i did. because if you've never had fresh tomato soup and have only been eating it out of a can. you. are. missing. out.

roasting the tomatoes in the oven until the burst and then simmering with them in a simple vegetable broth and tossing a few fresh herbs (namely thyme) into it, makes this tomato soup so much better than anything you could ever find in a grocery aisle.

and the best part...so easy to make. it just takes a little time (mostly hands off time) while you wait for the tomatoes to roast.

and since we're just barely greeting fall (my absolute favorite time of the year) soup is a good idea. a very good idea.

Roasted Cherry Tomato Soup

2 lbs cherry tomatoes
2 tbsp olive oil
6 garlic cloves, crushed or finely diced
2 c vegetable broth
1 tbsp pure maple syrup
1 tbsp fresh thyme
salt and pepper to taste

Preheat oven to 400 degrees. Toss cherry tomatoes with olive oil and garlic and lay out on a cookie sheet. Roast in the oven for 30 minutes or until the tomatoes burst and char slightly.

Meanwhile combine vegetable broth, maple syrup and thyme in a large pan. Remove tomatoes from the oven and add them to the broth. Bring to a boil and then reduce to a simmer for 10 minutes.

Pour the tomatoe broth mixture into a blender and blend until smooth. Top with more thyme, parmesan or eat by itself!

This will store in the refrigerator for 2-3 days.

Enjoy!