Roasted Celery Cherry Tomato Goat Cheese Soup

1 1/2 bunches celery stalks with leaves, chopped

2 cups cherry tomatoes

4 large garlic cloves, peeled

1 large red onion, chopped

4 cups vegetable stock

1/2 cup goat cheese

1 tablespoon heavy cream (optional)

4 cups vegetable stock

Salt and black pepper

Preheat oven to 375 F.

Toss celery, red onions and garlic cloves with a generously amount of extra virgin olive oil. Arrange on a single layer in a baking sheet. Season with salt and black pepper. Slow roast for 1 hour, stirring occasionally. Add cherry tomatoes during the last 20 minutes of cooking. Remove from oven. Set aside one cup of the roasted cherry tomatoes for garnish.

In a medium soup pot on medium to high heat, add all the roasted vegetables to the vegetable broth. Blend until smooth and bring to a boil. Reduce heat to simmer for 30 minutes. Remove from heat, add goat cheese add cream(optional). Mix well to combine. Make sure goat cheese is fully melted. Season with salt and black pepper to taste. 

Garnish with whole roasted cherry tomatoes and fresh green herbs of choice.