Tasty Kitchen sent out an email with a tomato soup recipe. I forgot where I marked it. After searching I found this one and this one that PW herself made. So I combined the two. Keeping my fingers crossed this taste good!
6 pints cherry tomatoes or 12 medium tomatoes
3 Tbsp olive oil
1 tsp salt
½ tsp black pepper
6 tbsp butter
4 cloves garlic, minced or 4 tbsp jarred minced garlic
1 whole medium onion, minced
2 28oz can diced tomatoes
8 cups vegetable or chicken broth
6 tbsp sugar
½ cup fresh chopped basil
½ cup fresh chopped parsley
2 cups whipping cream
Heat oven to 400°. In a mixing bowl, combine tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss ingredients to coat evenly. Spread tomatoes in a single layer onto a rimmed baking sheet. Roast tomatoes for 35 minutes.
In a large pot, heat the butter and the remaining tablespoon of olive oil over medium heat. Add the garlic and onion and saute until softened, about 5 minutes.
Transfer garlic/onion mixture to a blender and puree until smooth. Return mixture to the pot. Puree each can of tomatoes with their juice and add then add to the pot. Do the same thing for the roasted tomatoes. Then add broth, sugar, basil, and parsley.
Bring the mixture to a boil, then reduce the heat and simmer with the pot partially covered, for 40 minutes. Stir in the cream and without letting the soup boil, warm over medium heat. Add additional salt and pepper to taste.