Roasted -tomato Soup

Ingredients

• 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 low sodium chicken broth
• 1/2 cup heavy cream

Directions

1. 1

   Put oven rack in middle position and preheat to 350°F.

2. 2

   Arrange tomatoes, cut sides up, in a single layer in a large shallow baking pan and add garlic to pan.

3. 3

   Drizzle tomatoes with oil and sprinkle with salt and pepper.

4. 4

   Roast tomatoes and garlic 1 hour, then cool in pan on a rack.

5. 5

   Peel garlic.

6. 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. 7

   Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

8. 8

   Purée 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. 9

   Stir in cream and salt and pepper to taste and simmer 2 minutes.

10. 10

    **Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.

11. 11

    Reheat just before serving.