ROASTED CHERRY TOMATO SOUP
Preheat oven to 400°F.
Toss cherry tomatoes with olive oil, salt, and pepper.
Roast tomatoes for 20-25 minutes until they are soft and slightly charred.
In a large pot, sauté onions and garlic until fragrant.
Add roasted tomatoes, vegetable broth, and herbs to the pot.
Simmer for 10-15 minutes, then blend until smooth. Serve hot.