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.
Soup can be made 1 day ahead and chilled (covered once cool). Reheat just before serving.
Recipe information
Total Time
1 3/4 hr
Yield
Makes about 8 cups
Ingredients
Preparation
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.
Recipe notes
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