I have been in a very soup mood, so much so that I’ve noticed that my blog is turning into a soup blog. Oh well, it is the season for soup. I was craving homemade tomato soup and some type of cheese bread. I came across this other food blogger’s recipe on Instagram and decided to try it. I had a couple of problems with the roasting process, but luckily for me, my mom is a pro at roasting vegetables.

Ingredients:
1 kg mixed tomatoes (mostly cherry)
1 red onion, quartered
1 garlic bulb
1 litre stock (vegetable or chicken)
150 ml heavy cream
45 ml olive oil
Sea salt and pepper
Basil (fresh)
1 baguette
Parmesan
Gruyere or white cheddar cheese
Fresh thyme

Instructions:
Add tomatoes, red onion, and garlic bulb (with the top cut off) to a baking sheet covered in tin foil and olive oil.
Drizzle with olive oil, season with salt and pepper
Heat oven to 200 degrees and place the sheet. Roast for 30-35 minutes
Put the stock into a pot and begin to heat on low.
Once tomatoes are done, transfer them to the pot with stock. Remove the bulb and squeeze garlic out of the skin and into the pot.
Add the heavy cream and basil; puree with a hand blender or immersion blender until smooth.
For the cheese bread, slice the baguette and place on a lined baking sheet. Drizzle slices with olive oil, gruyere, and parmesan cheese. Place in the oven at 350 for 5-10 minutes. Top with thyme when done.
Serve the soup with some basil or your favorite tops. Don’t forget the cheese bread.

Notes: Gruyere cheese is very rich, so don’t add too much. You can add more garlic if you would like.