Roasted Tomato Soup
Float a parmesan wafer on top & serve this as the prelude to an elegant dinner party - or pair with crusty bread to mop up the bowls at a family meal! From gourmet magazine.
Steps
Put oven rack in middle position and preheat to 350f.
Arrange tomatoes , cut sides up , in a single 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.
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.
Pure soup in batches in a blender , then force through a sieve into cleaned pot , discarding the solids.
If you blend it very well , its really not necessary to strain.
Stir in cream and salt and pepper to taste and simmer 2 minutes.
Soup can be made 1 day ahead and cooled , uncovered , then chilled , covered.
Reheat just before serving.
Ingredients
tomatoes, garlic, olive oil, salt, black pepper, onion, dried oregano, sugar, unsalted butter, chicken stock, heavy cream