Roasted Tomato Soup

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Turn on your oven, toss those canned tomatoes in, and roast them until they’re caramelized and sweet, and you’ve got the base for a killer tomato soup that will warm you up all fall and winter long.

Ingredients for 6-8 servings

2 (28-ounce) cans whole tomatoes (do not drain)
6 cloves garlic, peeled
8 fresh thyme sprigs
2 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
Red pepper flakes (optional)
1 large yellow onion, diced
1/4 cup tomato paste
4 cups (32 ounces) low-sodium vegetable broth

Read the Instructions here