Roasted-Tomato Soup with Parmesan Wafers
A rich and creamy homemade tomato soup featuring oven-roasted tomatoes and garlic, finished with heavy cream and topped with crispy parmesan wafers. Perfect for a comforting meal.
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.
Preheat oven to 350°F with rack in middle.
5 min
- 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.
Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
60 min
- 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.
Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
20 min
- 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.
Divide soup among 8 bowls and float 1 wafer in center of each.
5 min
