Makes 6 Cups

Tomato time is the right time for this delicious soup, you can make it in the morning, chill it, and serve it in the evening. I have also substituted basil for thyme in this soup with excellent results, using a swirl of pesto and baby basil leaves to garnish the bright red soup.

5 T. olive oil
2 c. onions, finely chopped
3/4 c. carrots, finely chopped
2 1/2 t. garlic, finely chopped
1 bay leaf
3 lbs. ripe tomatoes, halved, seeded, chopped (about 5 cups)
3 c. fresh chicken stock
3 T. fresh thyme, leaves only, finely chopped OR 3 T. fresh basil, finely chopped
1 c. hickory smoke chips, soaked in water 30 minutes, drained
3 3/4-inch-thick slices sourdough bread
1 garlic clove, halved
Fresh thyme sprigs or basil pesto and pesto leaves for garnish (optional)

Heat 4 tablespoons oil in heavy large pot over medium heat. Add onions, carrots,
finely chopped garlic and bay leaf. Cover; cook until carrots are tender,
stirring occasionally, about 10 minutes. Add tomatoes. Cover; cook until
tomatoes release juices, about 10 minutes. Uncover; cook until juices evaporate,
stirring often, about 20 minutes. Add broth and chopped thyme or basil. Partially cover
pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about
10 minutes longer.

Cool soup slightly. Discard bay leaf. Puree half of soup in blender. Stir into
soup in pot. Season with salt and pepper. Chill uncovered until cold, then
cover. (Can be made 1 day ahead. Keep chilled.)

Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with
open top. Set packet atop coals about 5 minutes before grilling. Brush 1
tablespoon oil over both sides of bread slices. Grill bread until toasty
brown, about 1 to 2 minutes per side, being careful not to burn the bread. Rub garlic clove halves over bread. Cut bread into 3/4-inch cubes.

Divide cold soup among bowls. Top with croutons. Garnish with thyme.