Homemade Tomato Soup and Cracker Uppers

This time of year, we have an overabundance of tomatoes. Michael has canned them, I have frozen them, we devoured them in salads and bacon/lettuce/tomato sandwiches and we still have so many left.
My friend Bobbie from Bobette's Beads gave us this tomato soup recipe to use up more tomatoes. It is soooo goood! We want to freeze the leftover soup, but so far, there have been no leftovers left!
8 Tomatoes
1 Onion, chopped
Salt/Pepper
Heavy Cream or Half and Half

Cut tomatoes in half and put on roasting pan.
Drizzle olive oil on top of the tomatoes.
Bake at 400 degrees for about 60 minutes or until soft and browned.
Saute onions.
When both are done, put in sauce pan and add 1/4 cup water and 1 cup heavy cream or half and half. Add more or less cream to taste and salt and pepper to taste.
Use blender to combine.
Serve with Cracker Uppers and enjoy! My favorite Cracker Upper with tomato soup is Cheddar Dill.