Roasting the tomatoes adds an intense, smokey flavour to this classic soup dish.
10 plum tomatoes, halved lengthwise
6 cloves garlic, unpeeled
4 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1 medium onion, chopped
1/2 tsp dried oregano
1 tbsp honey
3 tbsp unsalted butter
4 cups chicken or vegetable broth
1/2 cup heavy cream
Fresh parsley sprigs, for garnish
Step 1: Place oven rack in middle position and preheat to 350°F.
Step 2: Arrange tomatoes with cut sides up in single layer in a large shallow baking dish. Add garlic. Drizzle olive oil over tomatoes and garlic and sprinkle with salt and pepper and roast for 1 hour. Remove from oven and cool for 1 hour. Once cool, peel skin off garlic.
Step 3: Melt butter in a large saucepan. Add onion, oregano and honey and cook over moderately low heat, stirring frequently for about 5 minutes or until onion has softened.
Step 4: Add tomatoes, garlic and stock to onion mixure and simmer, covered for 20-25 minutes. Purée soup in batches in a food processor, then force through a sieve into cleaned saucepan. Discard solids. Stir in heavy cream. Add salt and pepper to taste and simmer for another 2 minutes. Serve and garnish with a fresh parsley sprig. This soup goes nicely with a Parmesan Crisp.