Creamy Roasted Red Pepper & Tomato Soup

– 5 large red peppers, quartered and seeded

head garlic, minced

olive oil

basil

thyme, plus another ¼ teaspoon reserved

dried Rosemary

salt,

pepper,

can (about 3 ½ cups) of whole tomatoes (if you don’t have a hand blender use a can of crushed tomatoes)

balsamic vinegar

Bay leaves

chicken stock

heavy cream

Grated Parmesan cheese, for sprinkling on (have a much as you like!)