Roasted Tomato Soup

Preheat oven to 350º.

Layer a rimmed baking sheet with foil and arrange tomatoes, cut sides up. Add garlic to pan. Drizzle with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 45 minutes, then cool in the pan on a rack. When tomatoes are cool, remove the skins and peel garlic.

Cook onion in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add peeled tomatoes and garlic, honey and stock and simmer 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids) or use a “stick” blender to puree in the pot. Stir in cream and salt and pepper to taste and simmer 2 minutes more.

Ladle soup into bowls and sprinkle with crushed Parmesan crisps and a dollop of pesto if desired.