Roasted Tomato Soup with Grilled Cheese Croutons

Adapted from Parents Magazine article
6 cups (3 pints) cherry tomatoes
3 Tbs olive oil
1 tsp salt
1/2 tsp pepper
2 Tbs butter
2 garlic cloves, minced
1 c chopped onion
1 28-oz can diced tomatoes
4 c chicken broth
1/2 t thyme
1 c milk

Heat oven to 400.  Combine cherry tomatoes, 2 Tbs of olive oil, and the salt and pepper.  Toss the ingredients to coat evenly and spread them in a single layer on a baking sheet.  Roast tomatoes until they are shriveled with brown spots, about 35-40min.  In a large pot, heat butter and remaining oil on med heat. Add garlic and onions and saute until softened. (About 6 min.) Add the canned tomatoes and their juice, broth, thyme, and roasted tomatoes including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered for 40 min. Puree soup until smooth.  Return to pot and stir in milk.  Do not boil.  Ladle into bowls and garnish with croutons.

Croutons
butter
bread
cheese
1/4 tsp thyme
Basically, make grilled cheese sandwiches but sprinkle thyme on buttered sides of bread.  Cut up sandwiches in crouton sizes and add to soup.