Creamy Roasted Tomato Parmesan Soup

1. Quarter the 5 tomatoes, halve the 2 shallots, cut the top off 1 bulb of garlic leaving the base, and cut 1 red pepper into 1-inch pieces.
2. Place all the prepped vegetables (tomatoes, shallots, garlic, red pepper) into a shallow roasting dish.
3. Drizzle with avocado oil, season with salt and pepper.
4. Bake in the oven at 400°F (200°C) for 30-40 minutes.
5. After roasting, carefully squeeze the soft garlic cloves out of their skin and root, discarding the peel and root.
6. Combine the roasted vegetables and any oil from the dish, then blend them until smooth.
7. Strain the blended mixture through a colander to achieve a smoother consistency.
8. Pour the strained vegetable puree into a soup pan and heat on low/medium heat.
9. Add the 3/4 cup heavy cream and 2 cups chicken bone broth.
10. Season again with salt, pepper, and 1 tbsp Italian seasoning.
11. Once heated through, turn off the heat and stir in the 1/2 cup Parmesan cheese until melted and combined.