Roasted-Tomato Soup

By Tallon

Ingredients

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

Preparation

Step 1

Preheat oven to 350°F with rack in middle.
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.
Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
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.
Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
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.