Tomato Soup on the grill

Fill 2 foil trays with 6 lbs of cut tomatoes. Add 2 large onions cut into quarters and 5 cloves of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Place on the grill grates indirect at 375F for at least 60 minutes. Transfer all of it to a dutch oven and use an immersion blender to liquify it. Add salt and pepper to taste and simmer. Stir in a spoon full of sugar to cut the acidity if you want. And add chicken or vegetable broth if you want it thinner. Enjoy with grilled cheese.