Preheat oven to 350°F with rack in middle.
Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-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.
Cooks' note: Soup can be made 1 day ahead and chilled (covered once cool). Reheat just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182.4 Kcal (764 kJ)
Calories from fat	106.43 Kcal
		% Daily Value*
Total Fat	11.83g	18%
Cholesterol	20.61mg	7%
Sodium	144.24mg	6%
Potassium	668.27mg	14%
Total Carbs	15.54g	5%
Sugars	9.79g	39%
Dietary Fiber	2.61g	10%
Protein	5.43g	11%
Vitamin C	33.5mg	56%
Iron	0.1mg	0%
Calcium	39.3mg	4%

Amount Per 100 g
Calories	52.15 Kcal (218 kJ)
Calories from fat	30.43 Kcal
		% Daily Value*
Total Fat	3.38g	18%
Cholesterol	5.89mg	7%
Sodium	41.24mg	6%
Potassium	191.08mg	14%
Total Carbs	4.44g	5%
Sugars	2.8g	39%
Dietary Fiber	0.75g	10%
Protein	1.55g	11%
Vitamin C	9.6mg	56%
Calcium	11.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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