Roasted Tomato Soup

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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  

Preheat the oven to 375 degrees F. Prepare the tomatoes, then spread the tomatoes & garlic out on a sheet pan. Drizzle with oil and vinegar, salt and pepper. Roast the tomatoes in the oven until very dark in spots, about 30 minutes. Remove and allow to cool.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the carrots, the onions, and a pinch of salt. Stirring occasionally, cook until the vegetables are very soft, 8 to 10 minutes. Add fresh thyme and sauté with the vegetables for about one minute. Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture using a hand blender. The mixture should be very smooth.

You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.