Roasted Tomato Soup

3 lbs plum tomatoes (about 10 medium tomatoes)

1 large sweet, yellow onion

1 head garlic

2 tbsp olive oil

1 cup fresh basil leaves

2 cups chicken stock

1 cup freshly grated Parmesan (plus extra for serving)

1/4 cup half & half

1 tsp salt

1 tsp pepper

Hot chili oil for serving (1 tsp per bowl)

Preheat the oven to 400 degrees. Cut onion into quarters and slice off the top of garlic head. Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, making sure to pour some directly onto garlic, and season with a big pinch of salt and pepper, tossing vegetables to coat. Roast in the oven for 45 minutes. Let slightly cool. Transfer tomatoes and onion to a medium pot. Carefully squeeze out roasted garlic heads from skins. Pour in any juices on the pan into the pot. Add the basil. Use and immersion blender to combine (if you don’t have an immersion blender use a large spoon and transfer to a blender), blend until smooth and let sit about 10 mins. Place a fine mesh sieve over a medium bowl and carefully pour soup into sieve. Use your spatula to press through all the liquid. Work in batches. Discard the pulp. Transfer the strained soup back into the pot. Add chicken stock, Parmesan, half & half, salt, and pepper. Bring to boil and then reduce to simmer. Let simmer uncovered for 15 minutes, stirring occasionally.

To serve, top each bowl with a tsp of hot chili oil and extra grated Parmesan.