Roasted some tomatoes from my garden to make soup.

Finished product first. Bit of heavy cream and some window fresh basil. Probably could have added some grated Parmesan or Pecorino

4 lbs of tomatoes. Big ones quartered, small ones just halved.

Drizzled in olive oil with salt and pepper then roasted for an hour along with garlic.

Sauté a medium sweet onion.

Add some basil and oregano and after a minute deglaze with balsamic vinegar.

Add a quart of vegetable stock. Or chicken stock. I’m not your boss.

Add the tomatoes and roasted garlic (clove only, remove the skin.

Heavy cream and basil.

Immersion blender go brrrr.