Roasted -tomato Soup

Total Time: 1 hr 45 mins Preparation Time: 5 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 4 lbs tomatoes, halved lengthwise
• 6 cloves garlic, 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

Recipe

• 1 put oven rack in middle position and preheat to 350â°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 purã©e 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.