Boil tomatoes, transfer to a bowl to cool enough to handle, peel & chop the tomatoes and set aside. In large saucepan, melt the butter over medium-high heat. Add the onion and sauté until soft not brown. Add the potato, broth and Red Eye mix. Increase the heat to high, bring to boil and cook 15 minutes. Reduce the heat to achieve a simmer. Add thyme and bay leaves. Add chopped tomatoes and simmer until potatoes are falling apart and creamy, about 45 minutes; add more broth or Red Eye mix if soup becomes too thick. Discard thyme and bay leaves. Working in batches if necessary, transfer the soup to a food processor or blender and puree until smooth. Season to taste with salt and pepper. To serve, ladle the hot soup into warmed bowls, grizzle with olive oil and sprinkle with cheese. submitted by: Mike Taub, Dallas,Tx