heat oven at 400°, on a baking sheet, combine the cherry tomatoes, 2 teaspoons oil, and the salt and pepper.toss the ingredients to coat the tomatoes evenly and spread them in single layer.

roast the tomatoes untill they are shriveled with brown spots, about 35 to 45 minutes

in a large pot, heat the butter and the remaining oil over medium heat. add garlic and onion and saute untill softened, about 6 minutes.

add can tomatoes with the juice, the broth, thyme, and roasted tomatoes, including any liquid from baking sheet. bring to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

using a food processor or blinder, puree the soup untill its smooth,

retrun it to the pot and stir in the cream.

without letting the soup boil, warm it over medium heat, stirring often, untill steaming

serve the soup garnished with grilled-cheese croutons, if u like

i have a recipe for the grilled-cheese croutons.