With cherry tomatoes prolific during the summer season, it's simple to whip up homemade tomato soup rather than reach for the can opener. Deeply roasted tomatoes encourage the homemade variety; it's hard to resist fresh, bursting flavors of tomato juice and fresh cream. This recipe yields a soup perfect for dipping a grilled cheese or dipping freshly baked bread.
Cream of Tomato Soup
1 pound cherry tomatoes
1 teaspoon sea salt
1/3 cup cream
2/3 cup water
1. Place the cherry tomatoes in a roasting pan with a generous drizzle of olive oil. Sprinkle with the sea salt. Roast at 425 degrees F for one hour.
2. Cool the tomatoes slightly. Place the tomatoes with the water first in the blender and puree. Add the cream and puree again.
3. Garnish as desired and serve.