Roast the Aromatics Preheat your oven to 180°C (Fan) or 200°C (Conventional). Grab a deep roasting tray and arrange your halved fresh tomatoes, onion wedges, and thyme sprigs. Place the garlic head cut-side down to ensure it caramelizes perfectly. Drizzle everything generously with extra virgin olive oil and a heavy pinch of salt and pepper. Slide it into the oven for 30 minutes.

Intensify the Tomato Base Once the timer goes off, carefully pull the tray out. Pour the canned plum tomatoes into the mix, adding one more sprinkle of salt and pepper to layer the flavors. Return the tray to the oven for another 20 minutes until the tomatoes are blistered and fragrant.

Extract the "Roasted Gold" Remove the tray from the oven and discard the woody thyme stems. Pick up the roasted garlic head and gently squeeze—the softened, sweet cloves should slide right out of their skins.

Blend to Silky Perfection Transfer the roasted vegetables and that liquid garlic "gold" into a large saucepan or heatproof bowl. Pour in the chicken stock. Using an immersion blender, blend the mixture thoroughly until it reaches a smooth, velvety consistency without any lumps.

The Creamy Finish Set the pan over low heat and pour in the single cream. Stir gently to combine until the bisque turns a beautiful, creamy orange-red. Give it a final taste and adjust your salt and pepper as needed.

Serve and Garnish Ladle the hot bisque into bowls. Finish each serving with a delicate swirl of cream and a handful of fresh, torn basil. Serve immediately with warm, toasted ciabatta on the side for the ultimate dipping experience.