Roasted Tomato Soup

By kjarrett

Float a parmesan wafer on top & serve. OR pair with crusty bread to mop up the bowls.

Ingredients

• 4 lbs tomatoes, halved lengthwise
• 6 cloves garlic, left unreeled
• 3 tbs olive oil
• 1/2 teaspoon salt
• 1/4 tsp black pepper
• 1 medium onion, finely chopped
• 1/2 tsp dried oregano, crumbled
• 2 tsp sugar
• 2 tbs unsalted butter
• 3 cups chicken broth or low sodium chicken broth
• 1/2 cup heavy cream

Details

Servings 8
Preparation time 5mins
Cooking time 105mins

Preparation

Step 1

1. Put oven rack in middle position and preheat to 350 degrees.

2. Arrange tomatoes, cut sides up, in a single layer in a large shallow baking pan and add garlic to pan.

3. Drizzle tomatoes with oil and sprinkle with salt and pepper

4. Roast tomatoes and garlic 1 hour, then cool in pan on a rack.

5. Peal garlic.

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

7. add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

8. Puree soup in batches in a blender (be careful with this hot liquid), then force through a sieve into clean pot, discarding the solids.

9. Stir in cream and salt and pepper to taste and simmer 2 minutes.

10. **Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.

11. Reheat just before serving.