Roasted Tomato Soup

1: Preheat the oven to 425°.

2: On a 9x13 baking sheet, place all of your tomatoes skin side down and season with olive oil, salt & pepper. Then flip them all over.

3: Nestle in the onion & garlic bulbs and springs of thyme.

4: Drizzle with more olive oil, salt, pepper & smoked paprika.

5: Bake at 425° for 45-50 minutes.

6: Dispose of the thyme sprigs, and squeeze out the garlic cloves from the roasted bulbs and add all of the veggies to a dutch oven and use an immersion blender to purée OR put everything into a vitamix and blend with 2 cups of vegetable broth + pesto.

7: Transfer soup to a dutch oven OR slow cooker and stir in the heavy cream.

8: Keep this in the crock pot on warm until ready for dinner.