This is a rich sweet way to eat your garden fresh tomatoes. When I make this with my students, the ones who don't think they like tomatoes instantly change their minds and slurp down their soup!

Ingredients

5 large beefsteak tomatoes (approx. 2 lbs)
1/2 large onion, large chop (about 1/2 cup)
2-3 Tbsp olive oil
4 tablespoons unsalted butter
1 tablespoon tomato paste
Pinch paprika
2 tablespoon all-purpose flour
1 3/4 cups chicken stock
1/2 cup milk or cream
TT Salt and cayenne pepper Fresh parsley for garnish

Directions

1. Preheat oven for roasting whole tomatoes. Adjust oven rack to upper-middle position and heat oven to 400?F. Line a rimmed baking sheet with foil.
2. Core and cut tomatoes in half. Remove seeds and squeeze juice out for later use.
3. Place tomatoes and onion on the prepared baking sheet, big enough to hold in a single layer and toss with olive oil. Sprinkle with 1 tsp. kosher salt and a few grinds of pepper.

4. Roast for 30-45 minutes or until all liquid has evaporated and tomatoes begin to color.
5. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
6. Meanwhile in a large saucepan heat butter over medium heat until foaming add 1 Tbsp of tomato paste and paprika. Then mix in flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
7. Gradually add chicken stock, whisking constantly to make the Aurore sauce
8. Stir in reserved tomato juice and roasted tomatoes and onions. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

9. Once the soup has thoroughly cooked puree it using an immersion blender or a stand blender

10. Pour the soup back into the saucepan and add cream. Then warm over low heat until hot, about 3 minutes. Then season with salt and cayenne pepper.
11. Serve immediately with a baguette or grilled cheese sandwich. Soup can be refrigerated in an airtight container for up to 2-5 days.