1 hr 40 mins
1 hr 20 mins
southern chef in louisiana's Note:
Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months. Use vegetable broth in place of chicken stock for a vegatarian dish.
My Private Note
Units: US | Metric
- 4 lbs tomatoes, halved lengthwise
- 6 garlic cloves, left unpeeled
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium onion, finely chopped
- 1/2 teaspoon dried oregano, crumbled
- 2 teaspoons sugar
- 2 tablespoons unsalted butter
- 3 cups chicken stock or 3 cups low sodium chicken broth
- 1/2 cup heavy cream
- parmesan cheese, wafers
- fresh oregano sprig
- 1Put oven rack in middle position and preheat to 350°F.
- 2Arrange 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.
- 3Cook 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.
- 4Purée 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.
- 5Divide soup among 8 bowls and float 1 wafer in center of each.
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Nutritional Facts for Roasted-Tomato Soup With Parmesan Wafers
Serving Size: 1 (358 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 208.0
- Calories from Fat 135
- Total Fat 15.0 g
- Saturated Fat 6.3 g
- Cholesterol 30.7 mg
- Sodium 292.5 mg
- Total Carbohydrate 15.5 g
- Dietary Fiber 3.0 g
- Sugars 9.0 g
- Protein 4.9 g