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1
Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
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2
In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.
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3
Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes.
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4
Bake in the oven for 1 hour.
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5
Remove from the oven.
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6
Carefully peel off the skins and discard.
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7
Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes.
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8
Remove the tomatoes from the oven and allow to cool slightly.
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9
Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes.
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10
Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes.
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11
Add the stock and remaining 1/2 cup water and bring to a simmer.
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12
Simmer 15 minutes.
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13
Cool slightly.
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14
In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth.
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15
You may need to work in batches.
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16
Strain through a fine sieve if a very smooth texture is desired.
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17
Pour the soup back into the saucepan, season with salt and pepper, and heat gently.
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18
To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.
