Tomato Soup With a Whole Head of Garlic

• servings: 2 servings
• total time: 40 minutes

Ingredients

Extra-virgin olive oil

2 pints (about 650 grams) fresh roma tomatoes

1 yellow onion, roughly chopped

1 small garlic head, halved crosswise

1 bunch basil

1 bunch thyme

1 red chile, optional

Salt and pepper

1/4 cup half and half or heavy cream

1/2 cup vegetable or chicken stock, plus more as needed

Parmesan rind

Directions

Heat the oven to 480°F (250°C).

Drizzle some oil into a deep baking dish. Add in the onion, garlic (cut side down), basil and thyme, chile, and tomatoes. Drizzle more olive oil on top, plus a big sprinkle of salt and pepper. Bake for 25 to 35 minutes, until the tomatoes are slightly charred.

Let cool for 5 to 7 minutes. Remove and discard the thyme. Either immersion blend or…add the rest of the ingredients to a blender, along with the cream and stock. Remove the little plug from the blender lid, then cover the lid with a kitchen towel and blend until smooth. Taste and adjust the salt and pepper if needed.

Serve with a piece of buttered toast or a grilled cheese sandwich.

Notes

Optional heat another 10-15 with Parmesan rind