The first step is roasting tomatoes. Remove the stems, rinse and dry them.

Lay the tomatoes on a parchment lined baking sheet. Cut the top tips off of a head of garlic.  You want to make sure the cloves exposed.

Place half the basil and parsley down with the tomatoes and garlic, and drizzle the whole thing with olive oil. Sprinkle with a generous pinch of kosher salt.

Preheat the oven to 325° and roast for about 30 minutes. The tomato skins will start getting crackly and cracking across the meat of fruit. Set aside an allowed to cool. The garlic may take a little longer. It needs to be soft enough to squeeze.

When everything is cool enough to work with, place about 1/3 of the tomatoes in a separate bowl and set aside.

Squeeze the head of garlic to push the roasted cloves out.

Put the fresh herbs, roasted tomatoes, roasted garlic, and the broth to the food processor or blender. Blend until smooth.

Pour it into a medium saucepan and turn it on low to start simmering.

While its gently simmering,  gently squeeze the tomatoes that have been set aside, pulling out the skins as the tomatoes start to get crushed. Pour these into the pan with the purée.

Mix the cornstarch with the oat milk, blending well.

Slowly stir the cornstarch and milk into the tomato mixture, stirring constantly. Simmer on medium until the soup starts to thicken. Add salt and pepper to taste,

When it is thickened up just a little bit and it’s hot, it’s time to serve.

Serve it with croutons on the top and some fresh chopped herbs. And of course the grilled cheese sandwich on the side!