Roasted-Tomato Soup With Parmesan Wafers

Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

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.

Ingredients Nutrition

Directions

  1. Put oven rack in middle position and preheat to 350°F.
  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.
  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.
  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.
  5. Divide soup among 8 bowls and float 1 wafer in center of each.
Most Helpful

4 5

Believe this is from Gourmet - very tasty - house smells great!