Extra tomatoes

It's not the soup from a can. We like it and it's purley fresh.

Cream of Roasted Tomato Soup

2 1/2 pounds ripe tomatoes
2 minced garlic cloves
1/2 teaspoon each dried basil & thyme
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion (plus)
Olive oil drizzled over all the above on cookie sheet
Cooked indirect 450 dome for 30 minutes (+/-)

Everything into the pot and added the following

1 1/4 cup chicken broth
1/4 cup dry red wine
1 1/4 cup half & half
1 6 oz. can tomato paste
Sugar to taste, if needed (1 TSP plus salt & pepper)
2 tablespoons freshly grated Parmesan cheese, optional

Hit with the boat motor (or blender) and then heated to serve.

The following are the oven/stove method used prior to the BGE.
The original calls for oregano, which I like…but not in this soup.

Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).
In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.