Roasted Tomato Soup

12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil
1/4 cup good-quality balasmic vinegar
6 large garlic cloves, peeled
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup chopped yellow onions
2 tbsp. fresh thyme leaves

2 cups chicken stock
1/2 cup shredded carrots
4 tbsp. butter (optional)

Directions:

Preheat the oven to 400 degrees F.

Prepare the tomatoes. In a large bowl, mix the tomatoes, olive oil, vinegar, onions, garlic, salt and pepper, to taste. Spread the mixture out on a non-reactive baking sheet. Roast the vegetables in the oven for 30 minutes.

In a small saucepan add 2 cups chicken stock and 1/2 cup shredded carrots. Cook until carrots are tender (about 20 minutes). Pour the broth and carrots through a strainer into a soup pot. Reserve the carrots to add to the oven vegetables.

Add the roasted tomatoes and carrots to the broth in the soup pan. Bring the mixture to a simmer and add the fresh basil leaves. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. The soup can be blended until smooth, but you can leave a few chunky pieces for a nice texture.