Roasted -tomato Soup

CountryLady's Note:

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.

• Total Time: 1 hrs 45 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 40 mins

Ingredients:

Servings: 4

• 4 lbs tomatoes , halved lengthwise
• 6 cloves garlic , left unpeeled
• 3 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 medium onion , finely chopped
• ½ teaspoon dried oregano , crumbled
• 2 teaspoons sugar
• 2 tablespoons unsalted butter
• 3 cups chicken stock or 3 cups low sodium chicken broth
• ½ cup heavy cream

Directions:

1. Put oven rack in middle position and preheat to 350°F.
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. Peel garlic.
6. 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.
7. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
8. Purée soup in batches in a blender (be careful with this hot liquid), then force through a sieve into cleaned pot, discarding the solids. If you blend it VERY well, its really not necessary to strain (I don't!).
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.

Reviews

[southern chef in louisiana]

Boy this was a treat made grilled cheese sandwhichs to go with this,i will be making this over and over again this summer cant wait

[Geema]

This recipe takes the humble tomato and creates a simple, but elegant soup that is truly fit for a special dinner party. However, this batch was made especially for my dil who was craving some tomato soup and couldn't find any in the store that didn't have sugar. I made this soup and substituted Splenda for the sugar, but will decrease the amount next time I make it. Since I only got to sample a couple of spoonfuls, I will definitely be baking this again soon. I used plum tomatoes and was surprised that I didn't have to strain this soup after pureeing it with my hand blender. EXCELLENT recipe CountryLady!!!

[smoke alarm jr]

What an elegant soup! The garlic flavor mixed so beautifully with the tomato flavor. I shredded a bit of parmesan over the top and toasted some fresh roasted garlic bread. What a meal!