Preheat oven to 400°F.

Place tomatoes, garlic, red onion, apple, and rosemary sprigs on a roasting pan. Drizzle with olive oil and balsamic, and sprinkle sea salt and ground pepper to your liking.

Roast in preheated oven for 40 minutes, until the skin of the tomatoes start to wrinkle and the onions have caramelized.

Remove rosemary and garlic from the roasting pan. Remove the vine from the tomatoes, and add to a large saucepan with the onions, apples, and the juice mixture at the bottom of the roasting pan. Discard the rosemary.

Squeeze the softened garlic cloves from the bulbs with a pair of tongs. Add to the saucepan.

Add the chicken stock and bring to a slight simmer over medium heat. Add heavy cream.

Use an immersion blender to blend ingredients to a smooth consistency.

Ladle soup into a bowl, drizzle with Rosemary Olive Oil, and enjoy with a grilled cheese stuffed with apple slices!