Roasted-Tomato Soup With Parmesan Wafers

• 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:
• Garnish: oregano sprigs

1. Preheat oven to 350u0b0F with rack in middle.
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.
3. Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
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.
5. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
6. Puree 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.
7. Divide soup among 8 bowls and float 1 wafer in center of each.

tomatoes, garlic, olive oil, onion, oregano, sugar, unsalted butter, chicken stock, heavy cream, accompaniment, oregano sprigs

Taken from www.epicurious.com/recipes/food/views/roasted-tomato-soup-with-parmesan-wafers-354491 (may not work)