Catching Rays

Get a generous armful of the best tomatoes you can find (If you rub them, you should smell them. No smell? Waste of money)
Quarter them and put them in a large tray with red onions, a bit of garlic (in it's skin), a few sprigs of thyme, some olive oil, butter and seasoning.
Roast in a hot oven until fragrantly blistered. Blitz, add some water, some stock if you thinks it needs it, and a slosh of good balsamic vinegar to turn this roasted tomato soup into a bowl full of Tuscan goodness.