2 pounds fresh tomatoes, a mixture of your favorites 4 shallots, peeled and quartered extra virgin olive oil herbs, thyme, oregano, basil, whichever you prefer salt & freshly ground pepper 2 cups chicken or vegetable stock 1/4 cup heavy cream
Preheat the oven to 400f. Cut tomatoes into quarters, (if you’re using cherry tomatoes, leave them whole). Spread the tomatoes and shallots on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and herbs, gently toss. Roast for 30 minutes, or until tomatoes & shallots and brown and have caramelized.
Remove the pan from the oven and allow to cool slightly. Dump all of the pans contents into a food processor and blend until smooth. Slowly add in stock while blending. If you soup is too chunky for your liking, pour through a mesh sieve.
Pour contents into a large stock pot, add heavy cream and simmer for 15 to 20 minutes.
Garnish with pepper, herbs, and crusty bread, enjoy!