Roasted tomato soup with garlic and cream 

Roasted Tomato Soup

6 cups of tomatoes, with their juice
1 head of garlic, broken into cloves and peeled
1-2 tbsp olive oil
6 cups vegetable stock, or water
1 can chickpeas or 2-3 new potatoes, diced
Basil leaves, chopped
1/2 cup half and half or cream (omit, for vegan version)1. Place tomatoes and their juice in an oven-proof casserole. Add the garlic cloves and drizzle with the olive oil. Roast in a 250F oven until the garlic is soft and the tomatoes are cooked, with the liquid absorbed, 2 1/2 to 3 hours. Remove from the oven and let rest.

2. Pour tomatoes into a large pot. Add the stock and the chickpeas or potatoes and cook until heated through. Using a blender or immersion blender, puree the soup. Add the half and half or cream (if using) and stir. Add the basil leaves to taste. Serve and enjoy!