Preheat the oven to 400°F with a rack placed in the center of the oven.
Slice the tomatoes in half and arrange on a baking sheet with the garlic, shallots, and thyme. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 20-25 minutes, until the tomatoes are soft and fragrant, the shallots translucent and the garlic is bursting from the peel. This can be done in advance if you like.
Remove the garlic peel and discard. Transfer the roasted tomatoes, garlic, shallot and thyme to a Dutch oven or large pot, along with all the juices.
Add the chicken stock, bay leaf, and herbes de Provence. Bring to a boil and simmer uncovered for 30 minutes.
Remove any thyme stems and the bay leaf. Use an immersion blender or transfer to a blender (in batches) and pulse the soup until smooth. If you prefer a smoother soup, pass through a strainer.
Season to taste with salt and pepper and serve with a drizzle of basil pesto. Perfect with Savory Zucchini Scones.
Instructions for Pressure Cooker/Multicooker/Instant Pot
Preheat the oven to 400°F with a rack placed in the center of the oven.
Slice the tomatoes in half and arrange on a baking sheet with the garlic, shallots, and thyme. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 20-25 minutes, until the tomatoes are soft and fragrant, the shallots translucent and the garlic is bursting from the peel. This can be done in advance if you like.
Remove the garlic peel and discard. Transfer the roasted tomatoes, garlic, shallot and thyme to the pressure cooker, along with all the juices.
Add the chicken stock, bay leaf, and herbes de Provence. Seal the lid of the pressure cooker and cook on high pressure for 5 minutes.
Release pressure and change the multicooker setting to simmer. Cook until the soup has reduced in volume, for about 10-15 minutes.
Remove any thyme stems and the bay leaf. Use an immersion blender or transfer to a blender (in batches) and pulse the soup until smooth. If you prefer a smoother soup, pass through a strainer.
Season to taste with salt and pepper and serve with a drizzle of basil pesto. Perfect with Savory Zucchini Scones.