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Roasted-Tomato Soup with Parmesan Wafers

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Roasted-Tomato Soup with Parmesan Wafers

Roasted-Tomato Soup with Parmesan Wafers

amanda

Equipment

  • - Immersion Blender

  • - Roasting Pan

  • - Chef's Knife

  • - Cutting Board

  • - Saucepan (3-quart)

  • - Large Pot (6-8 quarts)

  • - Measuring Cups & Spoons

  • - Wooden Spoon or Soup Ladle

  • - Dutch Oven (for roasting)

  • - Mixer Bowl Set

  • - Cheese Grater

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

  • Accompaniment: parmesan wafers

  • Garnish: oregano sprigs

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle.
2

Instruction 2

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.
3

Instruction 3

Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
4

Instruction 4

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.
5

Instruction 5

Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
6

Instruction 6

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.
7

Instruction 7

Divide soup among 8 bowls and float 1 wafer in center of each.
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