The off-the-charts flavor of this soup comes from slowly (slowly!) caramelizing the onions
Potage is the French term for a blended soup that’s usually served at the start of a meal.
Sweet corn, meet sweater weather
Roasting concentrates the flavor of tomatoes, meaning you can make this soup with less-than-stellar, out-of-season tomatoes, and it’s still fantastic. (But make it when local tomatoes are at their best, and you’ll knock your own socks off.)