Prepare the Roasted Tomato Soup
Preheat your oven to 450 degrees Fahrenheit. Arrange the tomatoes, onion, and garlic on a parchment-lined baking sheet.
Drizzle with oil and balsamic vinegar, sprinkle seasoning and add thyme, if using.
Roast uncovered for 30 to 45 minutes until tender and charred.
Remove and discard thyme, squeeze the garlic cloves out of their skins and puree everything along with the cream, stock, paste, and wine (if using). Rewarm if necessary and serve with a drizzle of balsamic glaze and alongside sautéed onion grilled cheese (see below).
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love grilled cheese
Wine In the video it sounds like she mentioned wine but I don't see that in the ingredients...?
In the video, she poured some wine into the soup, but just as a suggestion.
Coconut MIlk Can I use soy milk instead?
Heavy cream or coconut cream are much fattier and thicker liquids. You can try adding unsweetened soy milk but it definitley won't yield the same thick and creamy results.
If you're using plain cloves, I'd drizzle oil and wrap in silver foil while it's roasting to get the soft texture.
Can I use plain cloves of garlic instead of the whole head of garlic?
I was taught that the skin of the garlic shouldn't be used do to insect infestation
Sure, I would wrap them in foil and roast them the same way as the whole head and then add them to the soup.