Roasted Tomato Soup

We have a TON of tomatoes in the garden right now so I'm looking at as many tomato based recipes as I can. I found this delicious sounding recipe online and tweaked it a little to match what we had in the kitchen. It was FAB!

Ingredients:

3.5 pounds of tomatoes, halved
1 red onion, peeled and thinly sliced
4 garlic cloves, peeled and halved,
10 sprigs of fresh thyme or 1.5 tablespoons of dried thyme
4 tablespoons olive oil
1 tablespoon sugar
salt and paper
3 cups chicken, vegetable or beef stock

Preparation:

1. Preheat the oven to 425 F
2. Halve the tomatoes and place them into a roasting pan, cut side up.
3. Scatter the sliced onions, halved garlic and thyme on top of the tomatoes. Pour the olive oil on top of the tomatoes, sprinkle the sugar and salt and pepper
4. Place the pan in the oven and roast for 25 minutes, until the tomatoes are soft and slightly caramelized.
5. Place the roasted tomatoes, with the onions and garlic, and juices in a saucepan. Bring the stock to a boil and pour over the tomatoes. Simmer for 5 minutes. Remove from heat and strain through a sieve, reserving the stock.
6. Place the tomatoes into a blender and blend, adding it back to the stock until soup is smooth and creamy. To get creamier soup, pass the soup through a sieve again or through a food mill.
7. Reheat if necessary.

Makes around 5-6 cups, with a total calorie count of around 900 calories, which means each cup is around 160-170 calories.