Active Time

　　20 min

　　Total Time

　　1 3/4 hr

　　Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious.

　　Active time: 20 min Start to finish: 1 3/4 hr

　　

Ingredients

4 lb 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 low-sodium broth

　　1/2 cup heavy cream

　　Accompaniment: parmesan wafers

　　Garnish: fresh oregano sprigs

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 5

Divide soup among 8 bowls and float 1 wafer in center of each.

　　Cooks' note:

　　•Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.