Garden Tomato soup - This time, no tears.

I spent the morning crying after finding that our first batch of soup was accidentally left out all night.  

The second batch was a delicious followup.  The recipe was a patchwork of things I found online, but here is a rough run down:

  1. Core and chop 2-3 lbs of tomatoes.
  2. Mix tomatoes with 1-2 chopped onions, about a head of garlic, ½ cup of olive oil, salt, and pepper.
  3. Spread on a pan and roast for just under an hour at 450F.
  4. Remove from pan and place in a pot with about a 1L of chicken or vegetable stock.  
  5. Blend with a hand blender and strain.
  6. Bring to a simmer over medium heat.
  7. Add herbs to taste (oregano, sage, rosemary, savoury, etc.), about ¼ cup of butter, and 1 cup of cream.
  8. Boil for what seemed like a really long time (maybe 1 1/2 hours?) adding cream or milk to cut the acidity.