Roasted Cherry Tomato Soup with Torn Mozzarella

Preheat your oven to 400 degrees. Place tomatoes, red onion, and garlic in an even layer on a large sheet pan, and drizzle with olive oil, ¼ teaspoon of the salt, and pepper. Gently stir with a spoon or your hands to coat, then roast at 400 degrees for 25-30 minutes.

Allow the tomatoes to cool for about five minutes, then transfer to a medium-large pot with all the pan juices, and water. Blend with an immersion blender until smooth. Alternatively, transfer the ingredients to a blender, blend, and pour into the pot.

Add in honey, and balsamic vinegar, herbs of choice (rosemary, basil, and thyme are recommended). Season with another teaspoon of salt and pepper. Bring the blended tomato soup to a boil, then reduce to a simmer over low heat. Cover and simmer for another 10-15 minutes. Check soup for desired seasoning, add more salt if needed. Spoon soup into bowls topped with fresh basil and torn mozzarella balls if desired.