Roasted Tomato Soup

Ingredients

• 1¾ pounds fresh tomatoes, halved (or one 28-ounce can whole tomatoes, drained and halved)
• 1 sweet onion, peeled and quartered
• 1 head garlic, top third cut off to expose the cloves
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 cups chicken or vegetable broth
• 1 bay leaf
• 2 sprigs fresh thyme
• 3 tablespoons chopped fresh basil
• ⅓ cup crumbled goat cheese