Roasted Tomato and Garlic Soup

Preheat the oven to 200°C and line a baking sheet with parchment paper.

Cut the tomatoes and onions into quarters.

Cut the top off the garlic bulb.

Place the tomatoes, onions, garlic bulb, and cherry tomatoes on the baking sheet and drizzle generously with olive oil.

Add the rosemary sprigs and sprinkle with freshly ground salt.

Bake in the oven for 40-45 minutes.

Cut the two bunches of cherry tomatoes in half to make four smaller bunches and set aside.

Squeeze the garlic cloves out of the bulb.

Add the garlic, roasted tomatoes, onions, and vegetable broth to a pot or blender.

Puree with an immersion blender or blender until smooth.

Season with salt and pepper to taste, heat if necessary, and divide the soup into four bowls.

Serve with a drizzle of plant-based cooking cream and the reserved cherry tomatoes.