This soup can be made several days before serving. Just cool, uncovered, then chill in a tightly covered bowl. Reheat just before serving.

Roasted Tomato Soup
Recipezaar

4 lbs tomatoes,halved lengthwise
6 cloves garlic, left unpeeled
3 T Olive Oil
1/2 tsp Salt
1/4 tsp Black Pepper
1 medium Onion, finely chopped
1/2 tsp dried Oregano, crumbled
2 tsp Sugar
2 T Butter
3 cups Chicken Stock
1/2 cup Heavy Cream
Optional - several drops of red food coloring

Put oven rack in middle position and preheat to 350 degrees. Arrange tomatoes, cut side up, in a single layer in a large shallow baking pan. Add garlic to pan.

Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack.

When cooled, peel garlic and set aside.

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. Simmer, covered, 20 minutes.

Puree soup in batches in a blender (be careful with the hot liquid!), then force through a sieve into cleaned pot, discarding the solids. If you blend it VERY well, it’s really not necessary to strain.

Stir in cream and salt and pepper to taste. Simmer an additional 2 minutes.

Serve hot with a garnish of sour cream.

Note: This soup was delicious! My husband didn’t think it looked red enough though so I added a few drops of red food coloring. The garnish would have looked prettier if I had used a skewer to draw out the sour cream into more of a star shape or created a swirl design.