Ohhhhh, I had my first, last weekend. It was delightful!!
Made with fresh tomatoes!!

Can't wait to see a recipe.

Have a recipe for one made with tofu, but it's untried.

KatieC has a good one ... Roasted Tomato Garlic Soup.

David (lakeguy) has another ... Roasted Tomato Basil Soup from the Barefoot Contessa.

Here's a link to Ina Garten's...

Here is a link that might be useful: Roasted Tomato Basil Soup

Here is my recipe, which is a takeoff of Le MadeleineÂs Tomato Basil Soup, but I like my version better.

LINDAÂS CHUNKY TOMATO BASIL SOUP

--4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes
--4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat)
--1/4 cup finely cut sweet yellow onion
--2 or 3 garlic cloves, minced
--12-14 washed & dried basil leaves, chiffonade
--1 cup heavy whipping cream
--1/2 cup butter (1 whole stick)
--Kosher Salt
--Freshly ground white & black Pepper

Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread.

Ohhh--they both sound great. I'm going to work! Thanks.

This one's Roselin's & it's excellent:
Tomato Basil Soup
8c pureed tomatoes, simmer for 30 minutes.
Add:
1 can chicken broth
1/2c butter`
1/2 pint whipping cream
6T minced fresh basil
Simmer 15-20 minutes.
Serve topped with Parmesan Cheese

Here's another I like very much:
TOMATO BISQUE (serves 6)
1 medium onion, sliced thin
1 TBL butter
2 lbs ripe tomatoes, peeled, seeded & chopped
1 bay leaf
1 heaping TBL brown sugar
2 tsp finely chopped fresh basil (I use at least double that)
2 whole cloves
1 tsp salt
1/2 tsp pepper
2 cups light cream (half-and-half)
1 cup milk
2 TBL chopped chives
6 large croutons, buttered

In a heavy saucepan, saute the onion in the butter for 5 minutes. Add the chopped tomatoes, bay leaf, brown sugar, basil, cloves, salt & pepper. simmer, stirring occasionally until the tomatoes are thoroughly cooked, about 25 minutes. Remove the bay leaf & cloves & transfer the mixture to a blender or processor to puree. Strain. Add the cream & milk & heat through. Sprinkle with chopped chives. Serve topped with toasted buttered croutons.~~Colorado Cache