Cream of Roasted Tomato Soup

¾ pound plum tomatoes
*Cut in half and place on cookie sheet. Brush with 3 Tbsp extra virgin olive oil. Sprinkle with:
½ tsp oregano
½ tsp basil
salt & pepper
*Roast @475 degrees 15-20 minutes, puree in blender.
*Cook ½ cup finely chopped onion in 2 Tbsp oil. Add tomato puree and:
1 cup chicken broth
¼ cup red wine
½ cup tomato paste
*Cook until heated through. Add ½ cup cream and ¼ cup milk. Simmer a few minutes. Adjust salt and pepper to taste, may need to add a little sugar.