Roasted Tomato and Garlic Soup

1Preheat the oven to 400°F (200°C).

2Cut the tomatoes (6 large) in half and place them on a baking sheet.

3Cut the top off the head of garlic (1 head) to expose the cloves, drizzle with olive oil (2 tablespoons), and wrap in foil.

4Place the garlic (1 head) on the baking sheet with the tomatoes (6 large).

5Drizzle the tomatoes (6 large) and garlic (1 head) with olive oil (2 tablespoons) and sprinkle with dried thyme (1 teaspoon).

6Roast in the oven for 30-40 minutes until the tomatoes (6 large) are soft and caramelized.

7In a large pot, heat olive oil (2 tablespoons) over medium heat and sauté the chopped onion (1) until translucent.

8Squeeze the roasted garlic (1 head) cloves into the pot.

9Add the roasted tomatoes (6 large) and any juices from the baking sheet to the pot.

10Pour in the vegetable broth (4 cups) and bring to a simmer.

11Use an immersion blender to blend the soup until smooth.

12Stir in the heavy cream (½ cup) and simmer for another 5 minutes.

13Season with salt and pepper to taste.

14Serve hot, garnished with fresh basil leaves.