Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious.
Active time: 20 min Start to finish: 1 3/4 hr
•Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.
Recipe information
Total Time
1 3/4 hr
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat to 350°F.
Step 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.
Step 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.
Step 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.
Step 5
Divide soup among 8 bowls and float 1 wafer in center of each.
