Roasted Tomato Bisque

We have now reached fall, and are well on our way to the cold, cold winter. We begin to seek warm and hearty dishes, rather than the fresh, crisp dishes of summer. This tomato soup is the perfect soup for winter. The tomatoes are roasted in the oven for 30 minutes, concentrating their flavor and giving the bisque a full-bodied taste without the cream.

2½ lb Roma tomatoes, halved lengthwise
salt and pepper
about 1 tsp olive oil
1 small yellow onion, chopped
1 small garlic clove
1 tsp sweet paprika
sour cream
chopped fresh flat leaf parsley

Preheat the oven to 425 degrees F. Cover 1 or 2 medium sized baking sheets with aluminum foil. Arrange the tomatoes, cut side up, on the prepared sheets. Sprinkle evenly with about 1 tsp salt and several grinds of pepper. Roast until the tomatoes are soft, but still hold their shape. About 30 minutes.
In a large, heavy saucepan over medium-high heat, warm the olive oil, careful not to heat it too much. Add the onion and garlic and saute until translucent, about 3 minutes. Reduce the heat to low, cover, and cook until the onion releases its juices, about 8 minutes. Stir in the paprika. Raise the heat to medium-high and add the tomatoes and any juices collected from the pans. Pour in 1 cup water. Reduce the heat to medium, cover, and simmer until the vegetables are very soft, about 25 minutes.
Remove from the heat and, working in batches, pass the soup through a food mill fitted with the medium disk placed over a bowl. Alternatively, pass through a fine-mesh sieve placed over a bowl, pressing it with the back of a wooden spoon. If you don't have either of these, you can also blend it in batches in either a blender or food processor.
Return the soup to the pan. Stir in salt and pepper to taste and reheat over medium heat. Once you are ready to serve, ladle soup into bowls and top with a dollop of sour cream and garnish with fresh parsley.

Recipe from: Williams-Sonoma, Essentials of Healthful Cooking