This is my favorite fall soup. It uses the last of local tomatoes (but when they run out feel free to substitute canned) and the best of local garlic. It has enough heat to warm you up after a chilly evening walk and is light enough to not feel like your tucking in for the winter.

• 4oz butter
• 1 head garlic, peeled and roughly chopped
• 1 bu thyme
• 2 tsp chili flakes
• ¼ C salt (less if using canned tomatoes)
• 5 lbs tomatoes or 2 32oz jars canned tomatoes (roughly)
• 2 C cream

1. Tie the thyme with butcher’s twine or a long thyme sprig
2. If using fresh tomatoes, remove the core and cut the flesh into large chunks
3. Melt the butter in a large soup pot until foamy
4. Add the garlic, salt, thyme and chili flakes and let fry until fragrant
5. Just as the garlic threatens to brown add the tomatoes to cool the pot
6. Stir to combine and then bring to a boil
7. Reduce to a simmer and cook until the tomatoes fall apart
8. Blend the soup until smooth
9. Add the cream and taste adding more salt or a splash of vinegar if needed