I never liked tomato soup until this past year, and it is all thanks to this recipe.  The roasting of the tomatoes makes a huge difference to me!  This soup is light, savory, and perfect for dipping either toasted, buttered slices of baguette, or a grilled cheese sandwich.

Roasted Tomato Soup
Adapted from Melissa D’Arabian

8 roma tomatoes, cut in half lengthwise, or quarters if they are really big
3 cloves garlic, unpeeled
2 T olive oil
1 T butter
1/2 onion, diced
2 c. chicken or vegetable stock
1 tsp. dried herbs de provence
1 T fresh tarragon

1. Preheat oven to 275 degrees F. Line a cookie sheet with aluminum foil, then drizzle a little bit of olive oil on the foil.
2. Place the tomatoes cut side down on the cookie sheet. Drizzle a little bit more olive oil over them, and toss the tomatoes around in the oil. Add the cloves of garlic to the cookie sheet, and season the entire sheet liberally with salt and pepper.

3. After an hour, take the tomatoes out of the oven and flip them over. The skins should be blistering, so that you can easily peel them. (If not you can peel the skins later.)

4. Put the tomatoes back in the oven for another 30 minutes.
5. While the tomatoes finish roasting, saute the onion in butter over medium low heat. When they are soft, add the herbs de provence and tarragon, and saute for another minute. Add the stock and bring to a simmer. Simmer for 15 minutes.
6. Allow both the tomatoes and the stock to cook a little bit before handling. Peel the roasted garlic. Puree the stock, tomatoes, and garlic in a blender. When blending hot liquids, remember to remove the plastic stopper in the middle of the blender top, and cover with a dish towel instead. (If you close the blender normally, the steam will build up in the blender the top will pop off.)
7. Pour the soup back into the pot, and heat over medium low heat.

Serve with buttered bread or toast.