Roasted Tomato Soup

You know that picture of the pretty green caterpillar that I posted yesterday? It was a hornworm and it loves tomatoes even more than I do. A couple of those suckers can devour a plant, destroying the leaves and the fruit, in no time flat. Needless to say, our tomato production has decreased. I'm just not getting the amount I need to fix big batches of sauce, so instead, I take the few I have and make roasted tomato soup. So, thanks Mr. Hornworm for forcing me to find new ways to prepare tomatoes. Your work is done. Now move along, please. Please.

Roasted Tomato Soup

tomatoes--I use about 5 of them (this year it's a combination of big boy and better boy)
half an onion
olive oil
salt and pepper
1/2 cup heavy whipping cream
basil

Quarter the tomatoes and onion (separate the layers of the onion) and spread out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 375 degrees until the tomatoes are tender and a little charred--around 25 or 30 minutes. Scrape everything into a blender and blend until smooth. Add to a saucepan with cream and heat through. Be sure to taste and see if you need to add a little more salt or even some sugar if it's too acidic. Top with fresh basil.