3 lbs. Ripe Tomatoes (plum have less water) Cut in 1/2
1/3 cup Olive oil
1 Tbsp. salt
1 tsp. pepper
1/2 cup onion, chopped
1 each carrot, peeled, chopped
4 oz. butter
1 can 28 oz. whole peeled tomatoes
1 tsp. fresh thyme leaves
1 quart chicken stock
2 cups FRENCH'S® Crispy Fried Onions
PREHEAT oven to 375°F. Toss cut fresh tomatoes with the salt, pepper, olive oil and place on roasting pan. Cook for 35-40 minutes
IN the meantime, melt butter over medium heat in 8 qt sauce pan, when foamy add carrots, onion and thyme. Saute for 5 minutes over medium heat till soft. Try for "sweated" look, not brown. Add canned tomato and chicken stock. Simmer for 10-15 minutes.
WHEN the oven tomatoes are done, put all in sauce pan, scraping with rubber spatula to get all juice.
COOK soup for another 10 minutes. Take off heat. Blend using an stick blender, a regular blender or a food mill till smooth. There is no need to strain. Adjust seasoning if needed.
LADLE into serving bowl and Garnish with French's French Fried Onions.
Tip. Soup is good cold as well.