Roasted garlic and tomato soup Recipe

Preheat the oven to 400 degrees. Place the tomatoes, shallots (onions) rosemary and thyme in a 9x11 inch baking dish. Cover with the olive oil. Bake until the tomatoes begin to brown 15 to 20 minutes.
using slotted spoon, transfer the mixture to a heavy stockpot and add one half of the liquid from the baking dish. Discard or freeze the remainder. Add the chicken stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15 minutes. Add the balsamic vinegar, basil pepper and salt and simmer 5 to 10 minutes. Puree in a blender or in batches in a food processor.
Strain the soup through a sieve into a tureen. Serve hot topped with freshly grated parmesan.