Ingredients
4
lb tomatoes, halved lengthwise
6
garlic cloves, left unpeeled
1
medium onion, finely chopped
1/2
tsp dried oregano, crumbled
3
cups chicken stock or low-sodium broth
Accompaniment: parmesan wafers
Garnish: fresh oregano sprigs
Directions
1.
Put oven rack in middle position and preheat to 350°F.
2.
Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
3.
Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
4.
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.
5.
Divide soup among 8 bowls and float 1 wafer in center of each.
7.
Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.
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