Tomatoes overfloweth

This recipe is one of those slow cooker recipes that I hate. I'm serious. If I saw it posted on the interwebs, saw that I'd have to do work before putting things in the slow cooker, I'd roll my eyes, click to Google and continue searching.

So I won't blame you if you do that. Go on, go visit somewhere else.

If you stay, I promise you'll be rewarded with a savory soup that's full of flavor and a good use to the abundance of tomatoes you might be experiencing if you garden or if you got a little heavy handed at the store.

And it's a good excuse to eat a grilled cheese sandwich ... as if that's even necessary.

Slow Cooker Roasted Tomato Soup

3 pounds assorted heirloom tomatoes, cored and quartered
1 onion, sliced
Olive oil
Salt
1 head garlic
1 cup vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary
4-6 wedges Laughing Cow blue cheese* (optional)

Preheat oven to 425 degrees.

Line baking sheets with foil. Divide tomatoes and onion between two sheets, drizzle with olive oil and sprinkle with salt, tossing to combine and make sure everything is evenly coated. Cut square of foil and place a drizzle of olive oil and garlic head on top. Wrap up garlic and place on baking sheet. Roast vegetables for 25 minutes, tossing occasionally. Remove from oven and cool slightly.

In the crock of a slow cooker, add vegetable broth, basil and dried rosemary. Dump tomatoes and, scraping any charred bits (aka flavor!) off the foil. Remove the garlic from the foil and squeeze roasted bulbs into soup. Cook on low for 8 hours

In batches, puree soup in a blender, adding Laughing Cow to the first go around. Mix to combine in slow cooker. Add half-and-half or broth to reach to reach desired consistency. Taste and add salt as necessary. Serve with fresh basil (if desired and available) and blue cheese crumbles.

*In place of Laughing Cow, substitute 1/2 cup fat-free half-and-half and 1/4 cup blue cheese crumbles.