Preheat oven to 500 F. Arrange cherry tomatoes on a baking sheet and drizzle with 11/2 tablespoons olive oil. Sprinkle with thyme and garlic, and toss to coat. Roast until tomatoes are softened but still hold their shape, 5 to 7 minutes. Set aside to cool.

Heat 1 tablespoon oil in a large, heavy-bottomed saucepan or soup pot over medium heat. Stir in the celery, leeks and onions. Cook, covered, until softened but not browned, 5 to 10 minutes. Stir in the tomato paste and the reserved basil stems. Stir in diced tomatoes with their juice, then add cherry tomatoes. Pour in the water or stock, reduce heat to low and cook, uncovered, 20 minutes to blend flavors.

Press soup through a coarse sieve or food mill (if you prefer a coarser texture, mash with a potato masher), discarding tomato skins and basil stems. Return mixture to the same pot, adding salt to taste, and reheat gently.

Serve soup hot in warmed bowls. Tear basil leaves into pieces and scatter over each serving, then drizzle with remaining olive oil. Makes 6 servings.

PER SERVING: Calories 135 (46% fat) Fat 7 g (1 g sat) No cholesterol Sodium 84 mg Fiber 4 g Carbohydrates 17 g Protein 3 g

SOURCE: Cox News Service/Adapted from Slim Forever the French Way by Michel Montignac (DK Adult, $20)