Preheat your oven to 450 degrees. Roughly dice your tomatoes and add them to a sheet pan with your garlic and drizzle with 1 tablespoon of olive oil and a bit of salt. Now roast for 30 minutes, turning half way through.

Next, dice your onions and add them to a large pot with the olive oil, butter and 1/2 tsp salt. Cook on medium-low for around 5 minutes while you dice your carrots and celery root. Add those to the pot and continue to cook for another 5-10 minutes, until your veggies are beginning to soften and your onions are starting to color.

Then add your roasted tomatoes + garlic, tomato paste, chicken broth and fresh herbs to the pot and let that cook on medium-low for 30 minutes. This will give the flavors a chance to further develop.

Very carefully puree your mixture using either a traditional blender or immersion blender. Taste and then add desired amount of honey and salt (or soup base).

Finally, add your desired amount of cream and stir to combine. Serve with your favorite dipping sandwich!