Creamy Roasted Tomato Soup

Preheat oven to 400°F.

Place the tomatoes on a baking sheet, drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and pepper, and toss to coat. Roast at 400°F for 30 minutes or until the tomatoes burst.

Cook the onion and garlic in the remaining 2 tablespoons of olive oil over medium-high heat until translucent and tender, about 5 minutes. Add the tomatoes (and juices from the baking sheet), bay leaf, and dried spices to the pan with the onion and garlic and stir. Simmer for about 10 minutes, stirring occasionally.

Turn off the heat, remove the bay leaf from the pan and stir in the milk or cream. Puree the soup with an immersion blender or transfer to a regular blender until the desired consistency is reached.

Serve, garnishing with sour cream if desired.