Roasted Cherry Tomato Soup

Ingredients

• 2 pints cherry tomatoes (about 4 ⅓ cups)
• 1 small red onion quartered
• 10 cloves garlic peeled
• ¼ cup extra virgin olive oil
• 1 ½ teaspoon salt (more to taste) 
• Freshly cracked pepper to taste (generous)
• 1 cup low-sodium chicken broth or vegetable broth
• ⅓ cup heavy cream
• ⅓ cup chopped fresh basil leaves
• Grated parmesan cheese for garnish (optional)     

Instructions

1. Preheat the oven to 425ºF and wash and dry your cherry tomatoes thoroughly.
2. Place the tomatoes in a 9” x 13 baking dish or a Dutch oven.
3. Drizzle in the olive oil, and season with the salt and pepper (to taste). Toss well to coat.
4. Place the quartered onion and peeled garlic cloves evenly throughout the dish, wedging them under the tomatoes.
5. Roast in the preheated oven for 35 minutes, or until the skins begin to blister.
6. Remove from the oven and transfer the vegetables (and liquid) to a deep saucepan.  Blend until smooth with an immersion blender.
7. Add the broth and heavy cream to the blended tomato mixture, and stir well. Heat over medium heat until warmed through, about 3-4 minutes.
8. Stir in the fresh basil, then taste and adjust the salt and pepper as needed.
9. Serve and enjoy! Try it garnished with a generous grating of parmesan cheese.