The easiest roasted tomato soup and some key takeaways from a very stressful residency appointment.

Plus, a bit of This & That.

The temperature really dropped this week in Torino, so I turned to a comforting roasted tomato soup to warm our bodies and bring us some coziness. One of the things I love about a pureed soup is the creaminess and decadence you can achieve without adding any dairy. And, by roasting everything in one baking dish, it couldn't be easier. You can jazz it up however you like, topping it with salty, crunchy croutons, eating it with a gooey grilled cheese, or simply serving it with a drizzle of good olive oil and a sprinkling of fresh thyme. And, if you really want that extra creaminess, you can always add a splash of cream, a dollop of mascarpone, or a scoop of creme fraiche. No matter the variation, it will be delicious.

THE EASIEST ROASTED TOMATO SOUP

Serves 4

• 2 pounds ripe tomatoes of choice (I used 4 large Cuor di Bue tomatoes cut into thick wedges. If using smaller tomatoes, cut them in half)

• 2-3 small shallots, peeled and halved

• 1 small garlic head, top cut off

• 3 sprigs of thyme

• Pinch of dried chili flakes (optional)

• Extra virgin olive oil

• 1 cup vegetable stock

• Sea salt

• Black pepper

• 4 pieces of country loaf bread, crusts removed and cut into cubes