- 4 lb 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 low-sodium broth
- 1/2 cup heavy cream
Accompaniment: (see below)
- Garnish: fresh oregano sprigs
Preparation
Put oven rack in middle position and preheat to 350°F.
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.
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 (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.
Divide soup among 8 bowls and float 1 wafer in center of each.
Parmesan Wafers:
Ingredients
- 1 1/2 cups coarsely grated Parmigiano-Reggiano (4 to 5 oz; do not use a food processor)
- 1 tablespoon all-purpose flour
Special Equipment
- a nonstick baking pad such as Silpat*
Preparation
Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.
Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
Bake until golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.