This is a quick and very sweet Summer soup-- the cream can be omitted for a vegan prep, and it serves really nicely as a first course.
Using a mandolin, a vegetable peeler, or a grater, shave or grate the beets thinly.
In a small saucepan, add the tomatoes and the oil and turn the heat to low. Allow these to cook, adding a little salt and pepper, for about 5 minutes and smash with the back of a wooden spoon.
Add in the shaved beets and 2 cups of water or stock. Cook over low heat about half hour, until it becomes thicker and smells sweet.
Add in a pinch more salt and pepper, the vinegar, and transfer to a Vitamix or blender. If needed, add just enough water to get it going, and blend on high until smooth. Optional to pass through a fine mesh screen before serving.
Serve as is, or stir in a spoonful of cream.