Roasted -tomato Soup

Recipe by CountryLady
READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put oven rack in middle position and preheat to 350°F.
  • Arrange tomatoes, cut sides up, in a single 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.
  • 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.
  • 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!).
  • Stir in cream and salt and pepper to taste and simmer 2 minutes.
  • **Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.
  • Reheat just before serving.
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