This soup may be compelling enough reason to grow your own tomatos.
This is a non-recipe “how to”—my favorite way to cook.
Roasted Beautiful-Tomato Soup
Fill a giant baking dish with cored and halved tomatos, a few carrots, and an onion. Drizzle with olive oil. Add garlic, salt, and pepper to taste.
Roast for an hour at 400 F until the juices run and the tomato skins start to separate from the flesh. The vegetables should be soft. Allow to cool. Remove skins if desired (this goes quickly). Puree the whole mess in batches.
Put the pureed roasted tomato/veggie mix in a stockpot. Add chicken stock (several cups) and Worcestershire sauce (about a tablespoon). Liquid smoke makes a nice addition if you have it on hand. Simmer at least 10 minutes or longer.
Serve with a blurb of cream and chives.