Roasted-Tomato Soup With Parmesan Wafers |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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:
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 |
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.
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