Easy Tomato Bisque Soup (with Fresh Tomatoes)

1. Preheat oven to 450F.
2. Chop the very top of the whole garlic head off to expose the garlic cloves.
3. In a large baking pan, add the halved Roma tomatoes, fresh thyme, chopped onion, garlic head, and fresh oregano. Season with the salt and black pepper, then drizzle with the olive oil.
4. Roast for 25 minutes.
5. Carefully transfer the mixture to a high speed blender or food processor, then add the vegetable stock and heavy cream. Blend until smooth, about 1 minute.
6. Pour back into a pot to heat up until ready to serve. Season with salt and black pepper to taste.
7. To serve, garnish with a small drizzle of heavy cream and olive oil, along with a fresh basil leaf. Enjoy warm with grilled cheese!