Ingredients
-
4
-
6
-
3
-
1/2
-
1/4
-
1
-
1/2
-
2
-
2
-
3
-
1/2
-
-
-
-
Directions
Roasted -tomato Soup,Float a Parmesan wafer on top & serve this as the prelude to an elegant dinner party – OR pair with crusty bread to mop up the bowls at a family meal! From Gourmet magazine.,This is so yummy! It is good without the cream as well. I served it to some women at a function and they all really liked it.,This soup is just delicious. I halved it, as I only had about half the tomatoes called for on hand. used a mix of yellow, red and mixed color tomatoes, and 3 large cloves of garlic. I didn’t add the cream, but I did add about two tablespoons of chopped fresh basil to the onions. Used my immersion blender and didn’t strain. I liked the random small chunks of stuff floating around… This soup is creamy without the cream, and just perfect on a cool, early fall day. Love it, and I know I’ll make it often.
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Steps
|
1
Done
|
Put Oven Rack in Middle Position and Preheat to 350f. |
|
2
Done
|
Arrange Tomatoes, Cut Sides Up, in a Single Layer in a Large Shallow Baking Pan and Add Garlic to Pan. |
|
3
Done
|
Drizzle Tomatoes With Oil and Sprinkle With Salt and Pepper. |
|
4
Done
|
Roast Tomatoes and Garlic 1 Hour, Then Cool in Pan on a Rack. |
|
5
Done
|
Peel Garlic. |
|
6
Done
|
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
Done
|
Add Tomatoes, Garlic, and Stock and Simmer, Covered, 20 Minutes. |
|
8
Done
|
Pure 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
Done
|
Stir in Cream and Salt and Pepper to Taste and Simmer 2 Minutes. |
|
10
Done
|
**soup Can Be Made 1 Day Ahead and Cooled, Uncovered, Then Chilled, Covered. |
|
11
Done
|
Reheat Just Before Serving. |
