• Preheat the oven to 400℉.
• Prep the ingredients: Cut the tops off the tomatoes, then cut them in half to expose the seeds and flesh. Roughly chop the onions and slice open the tops of the garlic bulbs. Place all the ingredients on the sheet pan, generously coat with about 2 tablespoons of extra virgin olive oil, and season with 2 heavy pinches of salt.
• Roast for 40-45 minutes. Remove from the oven and let it cool for a few minutes before removing and discarding the tomato skins and gently squeezing the garlic out of its bulbs.
• In the last 15-20 minutes of roasting, place the broth on the stove with the Parmesan cheese rind. Cover and simmer on low for approximately 20 minutes.
• Remove the Dutch oven from the heat and add the entire contents of the sheet pan to the pot plus the chopped basil. Using an immersion blender, blend until smooth. If using a traditional blender, place the contents of the tray in the blender along with 1 cup of the broth. Blend until smooth, then return the contents to the pot.
• Bring the soup to a simmer and let it cook for 5 minutes.Stir in the heavy cream and finely grated Parmesan cheese, and salt to taste, then continue to simmer on the lowest heat setting for another 3-5 minutes. Remove from the heat and serve.

Cheesy Parmesan Croutons

• Preheat the oven to 400°F.
• Cut the bread into half-inch cubes—the amount is up to you, but suggestions are provided above. Place the cubes on a sheet tray, drizzle with olive oil, and add a heavy pinch of salt. Toss to coat evenly.
• Generously grate fresh Parmesan cheese over the bread cubes and bake for 10-12 minutes, tossing and rotating the tray halfway through.
• Remove when they are golden brown but not burnt.