Ingredients

1. 3 tablespoons (45 grams) unsalted butter
2. 2 medium white onions, diced (about 2 1/2 cups)
3. 3 garlic cloves, thinly sliced
4. 4 tablespoons tomato paste
5. 1 tablespoon (15 ml) sherry (optional)
6. 1 1/4 pounds (565 grams) cherry or grape tomatoes, halved (from 2 10-oz packages)
7. Kosher salt, freshly ground black pepper, and red pepper flakes
8. 3 cups (710 ml) vegetable or chicken broth
9. 1 to 2 teaspoons (5 to 10 ml) sherry vinegar to finish (optional)
10. 1/4 cup (60 ml) heavy cream, or more to taste

Process

Make the soup: In a 3- to 4-quart saucepan, melt butter over medium-high heat, then add onions. Cook, stirring, until onions are tender and beginning to brown at edges, about 5 to 7 minutes. Add garlic and cook for 1 minute. Add tomato paste, and cook for 2 to 3 minutes. Add sherry, if using, and cook for 1 minute, then tomatoes. Cook the tomatoes, mashing them slightly with your spoon, for 3 minutes, then add broth and seasoning to taste — I usually start with 1 teaspoon kosher salt, many grinds of black pepper, and a couple pinches of pepper flakes. Bring mixture to a simmer and cover the pot. Cook at a simmer for 15 to 20 minutes; this is a great time to prepare grilled cheese sandwiches (see below) if you’re making them

To finish: Either with an immersion blender or in a full-sized blender, blend the hot soup carefully until totally smooth — my immersion blender often misses some tomato skins, so go around the pot a few extra times. Taste, adjust seasoning as needed. If you’d like the soup to be creamy, add it a splash at a time, stirring, until you reach your desired level. Finally, you can add 1 teaspoon sherry vinegar for a little brightness at the end, and a second teaspoon if it needs more.

To serve: Ladle into bowls or mugs, finish with a little freshly ground black pepper, and surround with grilled cheese “fingers” (below) for dipping.

Copied from Smitten Kitchen