Preheat your oven to 350° F.
Add the quartered tomatoes, garlic cloves, salt, pepper, sprigs of thyme, and drizzle with the olive oil. Bake for 35 minutes.
10 vine ripened tomatoes, quartered, 2 teaspoon salt, 1 teaspoon pepper, 2 tablespoon olive oil, 4 cloves garlic, whole, 6 sprigs of Thyme
Add the butter and onion to an enameled dutch oven pot. Saute on medium high for 5 to 6 minutes until onions are soft and translucent. Add the tomato paste and balsamic vinegar. Cook for one more minute.
1 tablespoon butter, 1 medium onion, chopped, 6 oz tomato paste, 2 tablespoon Balsamic vinegar
Remove the roasted tomatoes from the oven. Add the tomatoes, garlic, 3 of the thyme sprigs, and the fresh basil leaves to the dutch oven pot. Add the vegetable broth. Simmer for 30 minutes.
3 cups vegetable broth, 10 fresh Basil leaves
Using the stick blender, puree the soup mixture in the dutch oven pot until the tomato soup is creamy. Simmer until ready to serve.