Roasted Tomato Soup This is a great alternative to canned tomato soup. No further explanation needed, you already know how I feel about canned items. Try this I promise you will find it quick, easy, and more delicious. 12-15 Roma Tomatoes, quartered and seeded 4 cloves of garlic, peeled fresh thyme sprigs 1 large onion cut into chunks Extra Virgin Olive Oil 2 cups quality chicken stock ¾ cup half and half or milk Honey to taste Salt and pepper to taste To seed your tomatoes you want to cut them in half lengthwise. Using your fingers gouge out the pockets on pulp and seeds so that you are left with just the tomato “shell”. Cut in half again so you are left with quarters. Line a rimmed baking sheet with foil. Arrange tomato, garlic, and onion on baking sheet. Drizzle with olive oil and liberally salt and pepper. Roast in a 350 degree oven for approximately thirty minutes. The end result should be somewhat caramelized on the edges and completely tender. At thi