Food and the Firehouse: Roasted tomato soup

Here's Battalion Chief Ford with a tomato soup recipe. BTW, if a fire starts in your oven be sure to: keep the door closed and turn off the appliance. A closed door limits the fire's oxygen (air) and typically snuffs out the flames.
INGREDIENTS:
• 2 ½ to 3 .bs of fresh tomatoes (mix of heirloom, Hot House, Beefsteak, Cherry, Vine, Plum, Roma)
• 1 head of garlic, cloves crushed and peeled
• 1 ½ to 2 yellow onions, sliced thin
• ½ cup or extra virgin olive oil
• Sprigs of fresh thyme and or rosemary (optional)
• Salt and pepper
• 4-5 cups chicken stock or broth (or vegetable broth)
• 2 bay leaves
• 4 tbsp butter
• ¾ cup of heavy cream
• Frozen cheese curds (optional)
• Grilled cheese (optional - make your fave)
RECIPE:
Preheat oven to 450° F. Wash, core, and cut the tomatoes in to halves. Spread onto a baking sheet and cover with onions and garlic and top with fresh herbs. Drizzle with olive oil and roast for 20-30 minutes.
Remove from the oven and add to a large pot with chicken broth, butter, bay leaves, and salt and pepper. Bring to a boil and reduce heat to a simmer. Cook uncovered for about 20 minutes. Transfer a little at a time to a blender until the entire pot has been well blended and smooth (or use an immersion blender).
Return soup to the pot and simmer on low as you add the heavy cream.
Serve with cheese curds.