Ingredients
2 pounds cherry tomatoes, halved (2-1/2 pound = ~3 cups)
6 cloves garlic, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon thyme leaves, chopped
1/4 teaspoon black pepper
1 can (14.5 ounces) chicken broth
1 cup water
1-1/2 cups half and half
1 tablespoon balsamic vinegar
Preparation
Heat oven to 425 F. Combine tomatoes, garlic, olive oil, salt, thyme and pepper. Spread onto a large rimmed baking sheet and roast at 425 for 30-35 minutes, stirring once. Spoon tomato mixture and juices into a large soup pot. Add chicken broth and 1 cup water. Bring to a simmer and cook 10 minutes. Transfer in batches to a blender and puree until smooth. Return to pot and stir in half and half and balsamic vinegar. Simmer 3 minutes until heated through ( or warm in microwave). Do NOT boil (it will curdle).
Serve with a little cheese grated on top.
