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Roasted Tomato Soup with parmesan wafers

Ingredients: 4 Pound(s) tomato; halved lengthwise 6 clove garlic; left unpeeled 3 Tablespoon(s) olive oil 869/10000 Ounce(s) salt 1/4 Teaspoon(s) pepper 1 onion; finely chopped 1/2 Teaspoon(s) dried oregano; crumbled 839/2413 Ounce(s) sugar 1/8 Cup(s) butter 3 Cup(s) chicken stock 1/2 Cup(s) heavy cream Directions: Accompaniment: parmesan wafers Garnish: fresh oregano sprigs Put oven rack in middle position and preheat to 350F. 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. 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. Pure 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 cooled, uncovered, then chilled, covered. Reheat just before serving. Contributor: Gourmet September 2003 p 142
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