My Grandmother's Tomato Bisque

Directions

1. Briefly blanche the tomatoes, but do not remove the skin. Cut them in half, scoop out the seeds and slice their backs two or three times each with a sharp knife. Season the halves on each side with salt and pepper.
2. Get the butter sizzling in a cast iron pot, but do not let it brown. Add the tomatoes flesh side down. They are ready to flip when they have sweated a lot of juice, but do not let them burn. It should take about 10 minutes if the heat is correct (medium/low setting).
3. Flip the tomatoes on their backs and turn the heat up slightly. Continue cooking about five minutes.
4. Take the pan off the heat, and wait a few seconds for it to cool slightly. Add the cream, and stir like shit with a wooden spoon. You don't want the cream to boil but you want it to come close. After you've gotten everything tasty off the bottom of the pan, you are done - adjust the seasoning, then pour into two bowls.
5. You may garnish the soup with some thin strips of basil, or not. Definitely leave it chunky - the mealy texture is important. It is good with crusty Italian bread or with poilane bread.