Roasted Tomato Soup

Preheat oven to 450ºF. Line a baking sheet with aluminum foil.

Cut tomatoes and onion into quarters and place on baking sheet. Drizzle with olive oil and generously sprinkle on salt and pepper. Toss everything together with your hands.

Cut off the top from the whole head of garlic, so the tops of the cloves are exposed. Drizzle olive oil on top and sprinkle with salt and pepper. Add this to the baking sheet as well.

Roast in the oven for 20–30 minutes. The tomatoes and onions should be lightly caramelized and the garlic should have turned deeper brown and tender.

In a large pot, melt butter over medium-high heat. Add roasted tomatoes, onions, and all their juices. Take the garlic head and squeeze out all of the cloves. Add these to the pot along with the chicken broth. Simmer for about 10 minutes.

Add soup to a blender or use an immersion blender to combine everything until smooth. Strain though a sieve to remove seeds and tomato skins. Return to the pot and season to taste with salt, pepper, and heavy cream.

Garnish with some heavy cream and grilled cheese croutons (just make a grilled cheese sandwich and cut it into bite-sized pieces).