Parmesan Roasted Garlic Tomato Soup

Ingredients

10 vine-ripened tomatoes, washed and trimmed

1 pint grape tomatoes, rinsed

1 large shallot, halved and peeled

2 whole heads of garlic, tops trimmed

4 fresh thyme sprigs

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

¼ cup freshly grated Parmesan cheese

1 cup heavy cream or half-and-half

Up to 2 teaspoons honey (optional, to balance acidity)

Preheat the oven to 425°F (220°C).

Rinse all tomatoes thoroughly. Cut the shallot in half and remove the peel. Slice the tops off the garlic heads to expose the cloves.

Place the tomatoes, shallot, garlic, and thyme sprigs on a large baking sheet. Drizzle with olive oil and season evenly with salt and black pepper.

Roast for 30–35 minutes, or until the tomatoes are blistered and softened and the garlic is tender.

Remove the baking sheet from the oven and allow the vegetables to cool for about 10 minutes.

Once cooled, peel the skins from the vine tomatoes if desired. Squeeze the roasted garlic cloves from their skins and discard the thyme stems.

Transfer the roasted vegetables to a blender. Add the grated Parmesan cheese and blend until completely smooth.

Pour the blended soup into a saucepan and warm over medium heat, stirring occasionally, until heated through and slightly thickened.

Remove from the heat and stir in the cream or half-and-half. Add honey to taste, if needed, to balance the acidity.

Serve warm, garnished with additional Parmesan cheese or fresh basil if desired.