Roasted-Tomato Soup with Parmesan Wafers

Ingredients

• •4 pounds tomatoes, halved lengthwise
• •6 cloves garlic cloves, left unpeeled
• •3 tablespoons olive oil
• •1 medium medium onion, finely chopped
• •½ teaspoon dried oregano
• •2 teaspoons sugar
• •2 tablespoons unsalted butter
• •3 cups chicken stock or reduced-sodium chicken broth
• •½ cup heavy cream
• •8 pieces parmesan wafers
• •8 sprigs oregano sprigs

Cooking Instructions

1. 1.

   Preheat oven to 350°F with rack in middle.

   5 min

2. 2.

   Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

   5 min

3. 3.

   Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.

   60 min

4. 4.

   Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.

   5 min

5. 5.

   Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

   20 min

6. 6.

   Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

   10 min

7. 7.

   Divide soup among 8 bowls and float 1 wafer in center of each.

   5 min