2 pounds Roma Tomatoes
16 ounces chicken or vegetable stock
1 cup yellow onion
Half a head of garlic, skin on
2 teaspoons extra-virgin olive oil
½ teaspoon fresh thyme, stems removed
3 ounces heavy cream
2 teaspoon salt or as needed
¼ teaspoon white pepper or as needed

1. Preheat oven to 400°F and place parchment paper on a full sheet pan.

2. Next, cut tomatoes and yellow onions in quarters.

3. Cut the head of garlic in half.

4. Measure ½ tsp of fresh thyme removed from the stem. Dry thyme will also work well.

5. Place quartered tomatoes, quartered yellow onions, and half a head of garlic on a parchment covered sheet pan. Sprinkle thyme over everything and drizzle with 2 tablespoons of olive oil.

6. Place sheet pan in the oven for 40-45 mins until everything is fully roasted.

7. Using a high-speed blender, add roasted vegetables into the blender.

8. Next, push the garlic cloves out of the skin of the roasted head of garlic and place in the blender.

9. Pour 16 ounces of chicken stock in the blender, cover, and blend until soup is a smooth texture.

10. Place blended soup in a pot and simmer on medium low heat for 15 minutes. Cover pot to avoid splattering of soup. Stir periodically.

11. Once 15 minutes have passed, stir in 3 ounces of heavy cream, salt, and white pepper, and let simmer on low for 3 to 5 minutes or until soup thickens. Stir periodically.

12. Once soup is ready, remove from heat.

13. Serve in a bowl with your favorite grilled cheese sandwich. Add a drizzle of heavy cream and a little olive oil or herb oil to elevate the dish and enjoy!