Creamy Tomato Soup with Mozza-ball Skewers

2hr · 6 servings Tomato Soup: • 2 lbs cherry tomatoes • 2 whole bulbs of garlic, tops sliced off • 1 large red onion, finely sliced • 1 tbsp balsamic vinegar • 2 tbsp olive oil, divided • 4 large sprigs of thyme, leaves picked off • Sea salt and freshly ground black pepper • 2 tbsp tomato puree • 3 cups vegetable stock • 1/4 cup heavy cream • Pesto, to serve Instructions: • Preheat oven to 400 degrees. • In a large roasting pan, add the tomatoes, garlic bulbs and red onion. Drizzle with the balsamic vinegar and 1 tablespoon olive oil. Sprinkle over the thyme leaves and season with sea salt and ground black pepper. • Place in the oven and roast for 30 minutes or until the tomatoes have burst and are slightly caramelized on the outside and the garlic is soft and mushy. Rem