Roasted Tomato Bisque with Porcini Mushroom Oil

Preheat an oven to 425°F. Cover 1 large baking sheet with aluminum foil.

Arrange the tomatoes, cut sides up, on the prepared baking sheets. Sprinkle evenly with crushed garlic, 1 tsp. of the salt and several grinds of pepper. Roast the tomatoes in the oven until they are soft but still hold their shape, about 30-35 minutes.

In a large, heavy saucepan over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, about 3 minutes. Reduce the heat to low, cover, and cook until the onion releases its juices, about 8 minutes. Stir in the paprika. Increase the heat to medium-high and add the roasted tomatoes, along with any juices collected on the pan, then pour in the vegetable stock or water. Reduce the heat to medium, cover, and simmer until the vegetables are very soft, about 25 minutes.

Remove from the heat. Working in batches, carefully transfer the soup to the food processor or blender and process until smooth. Alternatively, pass the soup through a fine-mesh sieve placed over a bowl, pressing against the solids with the back of a wooden spoon.

Taste and adjust the seasoning.

Reheat the soup over medium heat. Divide the soup among warmed soup bowls and place few roasted tomatoes in the center of each bowl, drizzle with porcini mushroom oil, garnish with thyme and serve.