Prepare the tomatoes - Preheat your oven to 200°C (400°F). Wash and roughly chop the tomatoes, then place them on a large baking tray with the onion, garlic cloves, and herbs.
Season and roast - Drizzle the vegetables with olive oil and season with salt and pepper. Roast for 30–40 minutes until the tomatoes are soft, juicy, and starting to caramelise around the edges.
Blend the roasted vegetables - Remove the roasted garlic from the skins and transfer all roasted ingredients to a large saucepan or blender. Add the vegetable stock and blend until smooth and creamy.
Simmer the soup - Pour the blended soup into a saucepan and simmer gently for 10–15 minutes to allow the flavours to combine. Stir in tomato paste if using for extra depth.
Add cream and adjust seasoning - Stir through cream (if using) and taste the soup. Adjust with extra salt, pepper, herbs, or a splash of stock until it reaches your preferred flavour and consistency.
Serve and enjoy - Serve warm with crusty bread, garlic toast, grilled cheese sandwiches, or your favourite toppings. Add fresh basil or a drizzle of olive oil before serving for extra flavour.
