Mom and Pop's Roasted Poblano and Tomato Soup

3 large poblanos, stemmed, seeded and halved

2 large yellow onions, peeled and quartered

1 head garlic, halved

5 lbs tomatoes, halved and cored

6 sprigs thyme

1 box chicken stock

1. Preheat oven to 400 degrees.

2. Drizzle garlic with olive oil and wrap tightly in foil.

3. Spread onions, peppers and tomatoes evenly on baking sheet. Drizzle with olive oil, season liberally with kosher salt and fresh cracked black pepper. Mix so that everything is coated with oil. Throw garlic on pan as well.

4. Roast everything. Peppers and onions for about an hour. Tomatoes for about 90 minutes. Let cool.

5. Throw everything in a food processor (including juices and brown bits) and pulse until just a little chunky.

6. Throw everything into a dutch oven. Add thyme and chicken stock. Bring to simmer and cook uncovered for 30 minutes. Season to taste.