Active Time

　　20 min

　　Total Time

　　1 3/4 hr

　　Using beefsteak or other juicy tomatoes makes for a light, delicately nuanced soup that works in hot weather. Plum tomatoes will result in a more intensely flavored soup that's good for the chilly fall months. It's impossible to play favorites: They're both wonderful.

　　

Ingredients

Makes about 8 cups

　　4 pounds tomatoes, halved lengthwise

　　6 garlic cloves, left unpeeled

　　3 tablespoons olive oil

　　1 medium onion, finely chopped

　　1/2 teaspoon dried oregano

　　2 teaspoons sugar

　　2 tablespoons unsalted butter

　　3 cups chicken stock or reduced-sodium chicken broth

　　1/2 cup heavy cream

　　Accompaniment: parmesan wafers

　　Garnish: oregano sprigs

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

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.

　　

Step 3

Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.

　　

Step 4

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.

　　

Step 5

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

　　

Step 6

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.

　　

Step 7

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.