Roasted Tomato Soup with Lemon and Thyme

Ingredients (11)

• 3 pounds ripe tomatoes, quartered
• 4 sprigs fresh thyme or 2 teaspoons dried
• 4 whole garlic cloves, skins removed
• 4 strips lemon zest, each 1/4-inch wide and 2 inches long
• 4 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 1 (28-ounce) can whole tomatoes with juice
• 4 cups low sodium chicken stock or vegetable stock, see our easy chicken stock recipe
• 1/4 cup half and half or non-dairy milk such as almond and coconut
• Salt and fresh ground pepper
• 1/4 cup feta or blue cheese crumbles for serving, optional