Roasted Tomato Soup

Preheat oven to 450 degrees.

Cut your tomatoes into fourths and place on a sheet pan with the sliced onions. Drizzle with about 1/4 cup olive oil and add seasonings, 1 teaspoon salt and 1/4 teaspoon pepper. Toss to coat then add the sprigs of fresh thyme. Slice the top off of a full head of garlic, pour about 1/2 tablespoon of olive oil on top and cover with foil. Bake for 35-40 minutes.

Heat a generous drizzle of olive oil in large soup pot or dutch oven over medium heat. Add the roasted tomatoes and onions (make sure you get all the juices on the pan too!) and squeeze out your roasted garlic into the pot. Discard the thyme.

Add 1 cup of veggie broth and basil then blend the soup with an immersion blender until just smooth. Season to taste and add more broth if needed. Bring to a boil then turn heat to low and simmer for 15 minutes while you make your grilled cheese.

If you like a creamy tomato soup, stir in a splash of heavy cream right before serving. Serve hot with grilled cheese to dip!