1PREHEAT oven to 375°F. Toss cut fresh tomatoes with the salt, pepper, olive oil and place on roasting pan. Cook for 35-40 minutes
2IN 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.
3WHEN the oven tomatoes are done, put all in sauce pan, scraping with rubber spatula to get all juice.
4COOK soup for another 10 minutes. Take off heat. Blend using a stick blender, a regular blender or a food mill till smooth. There is no need to strain. Adjust seasoning if needed.
5LADLE into serving bowl and Garnish with French's Crispy Fried Onions.
Nutrition information coming soon.
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