Tomato garlic soup

6-8 large fresh tomatoes of different varieties, peeled and chopped
6-8 cloves garlic, finely chopped
1 large onion, finely chopped
olive oil
6 cups beef broth
2 tablespoons fresh thyme, chopped
salt and papper, to taste

Cook onion and garlic in oil until soft, add tomatoes and thyme. Simmer for five minutes. Add stock, bring to a boil, reduce heat and simmer for 30 minutes. Add salt and pepper.

Served with warm crusty bread and slices of kasseri cheese sauted in olive oil and sprinkled with fresh lemon juice, and red grapes.