Roasted Onion & Garlic Tomato Soup

1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil. Spread the halved tomatoes out. Remove the outer papery layers of the garlic and onions, plus a slice off the top to reveal the inner bulbs of garlic and inner layers of onion. Place the onions and garlic among the tomatoes, then drizzle on plenty of olive oil to cover all the ingredients. Season generously with salt, pepper, crushed red pepper flakes, and dried basil. Spread the thyme sprigs out on top and bake for 1 hour. Remove and allow to cool.
2. Once ingredients have cooled slightly, remove the thyme leaves from the stems and sprinkle among the tomato mixture.
3. Into a blender, squeeze the roasted garlic cloves out of the bulbs. Then place in the roasted onions and tomatoes. Add in the chicken broth and canned tomatoes. Blend until very smooth.
4. Into a large pot over medium-high heat, pour the tomato mixture. Cook the mixture slightly until steaming, then slowly stream in the milk. Stir to combine, then add in the miso paste and Worcestershire. Taste for seasoning. Serve and garnish with fresh basil. If you’d like to prep the soup ahead of time, store it in the fridge for up to 2 days before serving. Enjoy!