Roasted Tomato Basil Soup

3 cartons cherry tomatoes
3 T olive oil
salt and pepper
2 T butter
1 small onion, diced
3 garlic cloves, minced
1 28 oz. can diced tomatoes
4 c. chicken broth
1/2 tsp thyme
1 bunch torn basil leaves
1/2 c. heavy cream

On a roasting pan, coat cherry tomatoes with 2 T olive oil and salt and pepper. Roast for about 40 minutes at 400 degrees, turning every so often. In pot, melt butter and 1 T olive oil. Saute onion for a few minutes until tender, then add garlic for another minute. Add can of tomatoes, roasted tomatoes, broth, thyme, and basil. Bring to a boil then reduce heat and let simmer for about 45 minutes partially covered, stirring every now and then. With an immersion blender, blend soup until smooth. Stir in heavy cream. Serve with croutons, crackers, or my favorite- a simple grilled cheese sandwich!