Roasted Cherry Tomato Soup

1. Heat oven to 400°F.
2. In a large baking dish, toss tomatoes, quartered onion, and peeled garlic with olive oil and salt.
3. Roast for 30–40 minutes.
4. While the vegetables roast, warm your bone broth in a pot on low heat.
5. Blend the roasted vegetables until smooth, then add them to the warm bone broth.
6. Stir in the heavy cream and season with more salt if needed. Simmer for 10 minutes.
7. Top with fresh basil and serve, ideally with a grilled cheese for dipping.