3-Ingredient Tomato Soup
['4 pounds plum tomatoes, halved lengthwise', '2 teaspoons (or more) kosher salt, divided', '1/2 teaspoon freshly ground black pepper, plus more', '6 tablespoons olive oil, divided, plus more', '1 medium onion, coarsely chopped', '1 cup heavy cream']
Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8–10 minutes.
Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20–25 minutes.
Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.
Divide among bowls, then top with a drizzle of oil and freshly ground pepper.
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