Roasted Tomato Soup

Ingredients:
1 Tbsp olive oil
1 Tbsp fat-free margarine
1 clove garlic
1/2 cup onion, chopped
1 1/2 cup cherub tomatoes
1 cup squash, sliced
1 cup canned tomatoes
2 cups chicken broth (fat free, reduced sodium)
2 Fresh basil leaves, chopped
1/2 tsp thyme
1/2 Tbsp whipped cream 
salt and pepper to taste

Pre-heat oven to 400 degrees. Toss the cherub tomatoes with 1 Tbsp of olive oil, salt and pepper (to taste), then place on a lined baking sheet. Place in the oven and cook until tomatoes are soft and “spotted”- about 30 minutes.
When the tomatoes are done, heat the olive oil and margarine in a pot and cook the onions until brown- around 5 minutes.
Add the squash, canned tomatoes (with the juices), chicken broth, roasted tomatoes, basil and thyme. Bring to a boil, then simmer for 30 minutes.
Poor the soup into a food processor, “mince”, then place back on the stove. Mix in the whipped cream and warm for a few minutes- do not bring to boil. 
Enjoy!