Creamy Roasted Tomato Soup

• 1 pound Cherry Tomatoes
• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 1 teaspoon Salt And Pepper
• 1 whole Small Onion, Chopped
• 2 cloves Garlic, Grated
• 1 whole Bay Leaf
• 2 Tablespoons Dried Basil
• 1 teaspoon Dried Parsley
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Tarragon
• 1 cup Milk Or Cream
• Sour Cream, Optional, For Serving

1. Preheat oven to 400u0b0F.
2. Place the tomatoes on a baking sheet, drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and pepper, and toss to coat. Roast at 400u0b0F for 30 minutes or until the tomatoes burst.
3. Cook the onion and garlic in the remaining 2 tablespoons of olive oil over medium-high heat until translucent and tender, about 5 minutes. Add the tomatoes (and juices from the baking sheet), bay leaf, and dried spices to the pan with the onion and garlic and stir. Simmer for about 10 minutes, stirring occasionally.
4. Turn off the heat, remove the bay leaf from the pan and stir in the milk or cream. Puree the soup with an immersion blender or transfer to a regular blender until the desired consistency is reached.
5. Serve, garnishing with sour cream if desired.

tomatoes, olive oil, salt, onion, garlic, bay leaf, dried basil, parsley, oregano, tarragon, milk, sour cream

Taken from tastykitchen.com/recipes/soups/creamy-roasted-tomato-soup/ (may not work)