1. Preheat the oven to 390°F (200°C). Wash the tomatoes and let drain.

2. Cut the tomatoes in half or quarter them (depending on the size) and add to a large casserole dish, baking dish, or rimmed baking sheet. Peel the onions and quarter. Add to the tomatoes. Cut the head of garlic in half horizontally and place it between the tomatoes. Drizzle with the oil, sprinkle the salt and pepper on top, and mix to combine. Add some fresh thyme springs on top and place in the middle of the oven. Bake/roast for about 60 minutes or until the tomatoes are soft and darker in some spots.

3. Take the tomatoes out of the oven, remove the thyme springs, squeeze out the garlic from the shell/peel/skin (I have no idea what it’s called) and add everything to a large pot or Dutch oven. Be careful it is all very hot. Add the veggie broth and Crema Aceto Balsamico and mix/blend everything with an immersion blender until you get a nice and smooth tomato soup.

4. Add the dried oregano, basil, and baking powder and mix in. Bring the soup to a boil, cover, and let simmer and a reduced heat for about 10-15 minutes. Season with more salt and pepper, if needed. Finish with some heavy cream (optional) and serve. You can keep leftover soup in the fridge for up to 3-4 days, or you can freeze it for at least 2-3 months.