Roasted Tomato Soup

In a large bowl mix the tomatoes, 1/4 cup oil and garlic, toss to coat.

Preheat oven to 400°.

Place tomatoes and garlic on large baking sheet.

Bake for 15-20 minutes, stirring occasionally.

Remove skins and transfer tomatoes & garlic to a bowl and the cooking juices to a measuring cup. (I removed the skins using tongs and a fork)

In a pot saute the onion in the remaining oil until tender.

Add the tomatoes, salt and pepper flakes. Go to the next step for the cooking juices.

Take the cooking juices and add water until you have 2 cups of liquid, add to tomatoes and onions.

Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

In a blender, process the soup in batches until smooth.

Return to the stove and stir in the cream, heat through.

Best served with a warm sandwich.