10 Large Tomato, I use plum and heirloom, cut and seeded
1 1/2 Tablespoon minced garlic
1 small Red or Sweet Onion, cut fine
1 1/2 Tablespoon Olive Oil
2 Tablespoon Balsamic Vinegar
1 Teaspoon dried Oregano
1 Teaspoon dried Basil
1 1/2 Teaspoon fine Sea Salt
2 Teaspoon dried Thyme
1 Tablespoon Brown Sugar
1 Teaspoon Baking Soda
1 1/2 cup Heavy Cream
Black fresh ground Pepper, to taste
Optional: Top with Shaved parmesan and Croutons
Note: The natural acidity of the tomatoes can curdle the milk (cream) this is the reason for adding the baking soda. When adding the baking soda it will froth up. Continue to stir and it will dissipate.

Pre heat oven to 375 degrees. Prepare a baking sheet lining it with foil. Have another piece of foil to cover tomatoes before roasting.
Cut tomatoes in quarters size, using a spoon to scrap out as many seeds as possible.
Place tomatoes on baking sheet. Sprinkle onions on top evenly.
In a bowl add Olive oil, Balsamic vinegar, brown sugar, basil, oregano, thyme, sea salt and garlic. Mix well.
Pour evenly on top of the tomatoes. Cover with foil and bake 30 minutes. Remove and let cool slightly.
In a Food processor pour the roasted tomatoes into blender and blend until smooth. On medium heat using a pot pour all of the roasted tomatoes into it. Add baking soda and then the cream, it will froth up keep stirring all together. Heat to hot.
Serve in your favorite bowl. Topping with croutons and shaved parmesan. If available a fresh sprig of basil always finishes this tasty roasted tomato soup beautifully.
Serves 6-8