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Pre-heat oven to 400 F
Cut all tomatoes, shallot, galic and onion in half
Place all on a sheet tray with the exception of ½ of your onion — dice this for use later
Pour oil or ghee over your vegetables
Roast for around 40 minutes, until they just start to char (you can also turn on the broiler for the last 3 to 5 minutes)
In a dutch oven or pot, melt your butter over medium to medium high heat
Add onion and saute until just starting to brown
Add flour and stir to create a roux
Cook roux for 60 to 120 seconds
Add your stock and stir to combine
Turn heat up slightly and you will see this thicken in 2 to 3 minutes
Add the roasted vegetables and juice from your sheet tray
Use an immerision blender to blend until smooth — or pour all contents into a blender and blend that way
Bring to a simmering boil and add heavy cream, then salt and pepper to taste
Garnish and finish with fresh black peoper