Although delicious served plain, try garnishing your soup with fresh herbs, yogurt, a drizzle of heavy cream or some crunchy croutons.
Roasted Tomato Soup
Preheat oven to 375 F. Halve tomatoes and place skin side down on a baking sheet lined with aluminum foil. Add unpeeled garlic to pan. Drizzle tomatoes and garlic with 2 Tbsp olive oil, coarse salt and black pepper. Roast for 45 minutes, remove garlic from pan and set aside to cool. Continue roasting tomatoes for 15-30 more minutes until the underside skin is browned.
Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5-7 minutes.
Peel roasted garlic and add it to the pan with onions along with the tomatoes and stock. The stock should just cover the tomatoes. Use an immersion blender to puree until smooth.
An optional step is to strain the soup through a mesh strainer which will result in a smoother finished product.
Preheat oven to 400 F.
On a silicone baking sheet, place 2 Tbsp of finely grated parmesan cheese in piles about 2 inches apart. Spread each pile into approximately 3 inches in diameter and pat them down lightly.
Bake for 3-5 minutes until golden brown. Remove from oven, allow to cool completely before removing gently from baking mat.