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SOUP RECIPE: Roasted Tomato Soup

3-lb plum tomatoes (about 14)
2-tbsp olive oil
1-tbsp chopped fresh thyme
1/2-tsp salt
4 heads of garlic
1-2-tsp minced, canned chipotle peppers
2-cups chicken stock
2-tbsp balsamic vinegar
1/2-cup whipping cream
Salt & pepper

Roasted tomatoes after they come out of the oven

Preheat oven to 400*
Line baking sheet with parchment paper
Cut tomatoes in quarters & put skin side down on baking sheet
Stir oil, thyme and salt together
Drizzle over tomatoes
Cut tops off garlic, drizzle with oil, then wrap in foil
Roast tomatoes and garlic for 50-60 minutes, or until tomatoes start to brown on bottom
Put tomatoes & garlic in blender with chipotle peppers
Blend to smooth
Pour tomato mixture into saucepan
Add 2-cups of stock and balsamic vinegar
Heat on medium heat to piping hot
Stir in cream, and season with salt and pepper