3 lbs plum tomatoes, cut lengthwise
2 tbls olive oil
2 lg or 4 sm cloves garlic, unpeeled
1 tsp finely chopped fresh thyme or 1/4 tsp dried
1/4 tsp crushed red pepper
4 c chicken or vegetable stock
Lid
4 1-inch slices of bread, toasted
1 tbls grated raw onion
1 c coarsely grated cheddar
Soup: Preheat oven to 400�F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.
Lid: Preheat oven to 350. Arrange four ovenproof bowls or mugs on large, foil-lined baking sheet. Stir grated onion into the warm soup. Float toast slice in each bowl and divide cheese over top to create a thick, broiled lid. Bake soups on tray for 15 to 20 minutes, until cheese is bubbling and brown.
American Craft Week
