Roasted Tomato and Red Lentil Cream Soup

Preheat your oven to 170°C (340°F).

Place the whole tomatoes in a baking dish along with the large wedges of onion and the head of garlic cut in half horizontally. Top with sprigs of thyme and drizzle with oil.

Roast for 50-60 minutes.

Rinse the red lentils thoroughly.

Transfer the roasted vegetables to a pot. Remove the tomato stems; you can either leave the skins on or peel them off—it's up to you. Squeeze the garlic cloves out of their skins and discard the thyme.

Add the lentils to the vegetables. Pour in boiling water and simmer for 20-25 minutes until the lentils are completely tender, seasoning with salt and pepper to taste.

Once done, blend everything until smooth using an immersion blender, then stir in the cream.

Return the pot to the stove and heat gently, whisking constantly, until the first bubbles appear.