Roasted Tomato Soup

1: Halve the tomatoes and quarter the onion.

2: Chop off the top of the garlic and add to a parchment paper-covered sheet pan.

3: Drizzle with olive oil, salt, and pepper.

4: Roast at 350°F for 30 minutes.

5: Once finished roasting, take out and add everything to a blender, excluding the roasted garlic.

6: Add stock and pinch out the garlic into the blender and blend until smooth.

7: Add the blended base to a pot with the heat on and stir in heavy cream, thyme, and chopped basil.

8: Cook for about 5 to 8 minutes or until heated and mixed thoroughly.

9: Make sure to take out the thyme before serving.

10: Garnish with pepper, parmesan, and basil before enjoying.