Roasted Tomato Soup

Place halved tomatoes flesh-side up on a baking tray.

Season generously with salt and black pepper, then drizzle with olive oil.

Flip the tomatoes over so they are skin-side up. Add unpeeled garlic cloves and fresh thyme sprigs to the tray.

Roast in the oven until the tomatoes are soft and caramelized.

Remove the tray from the oven. Discard the thyme sprigs and squeeze the roasted garlic out of their skins. Set aside.

In a large pot over medium heat, melt the butter.

Add the chopped onion and cook low and slow until softened and caramelized.

Stir in the tomato puree and cook for another minute.

Add the balsamic vinegar and stir to combine.

Add the roasted tomatoes, all their juices, and the squeezed roasted garlic to the pot.

Add the fresh basil leaves and vegetable stock. Stir everything together.

Bring the soup to a simmer, cover, and let it cook to allow the flavors to meld.

Using an immersion blender, blend the soup directly in the pot until it's nice and smooth.

Serve hot, garnished with a drizzle of olive oil and extra pepper if desired.