Roasted Tomato Soup With Grilled Bread

• 2 pounds vine ripened red tomatoes
• 1 large sweet onion, diced
• 6 large garlic cloves
• 4 cups chicken or vegetable stock
• 1 cup cream
• 1 tablespoon fresh thyme
• Maldon sea salt
• Black pepper
  

Additional:

• Uncut European style bread
• Olive oil
• Maldon sea salt
• Black pepper

Soup:

1. Sauté diced onions on medium heat until cooked through and translucent.
2. Add the garlic and tomatoes, continuing to sauté.
3. When the tomatoes are soft and starting to fall apart, add the stock and thyme.
4. Let simmer for twenty minutes then puree in a blender or a hand held blender.
5. Pour the soup back in the pot and add cream. Let simmer for 5 minutes and season with salt and pepper.

Bread:

1. Slice the bread in 1-2 inch slices.
2. Liberally drizzle bread with olive oil and season with salt and pepper.
3. Heat a grill pan, so that it is really hot and almost smoking.
4. Place the bread on the grill but do not walk away. It will cook very quickly. You want strong grill lines.
5. Serve with tomato soup.

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