Name: Roasted-Tomato Soup with Parmesan Wafers
Cook time: 20 min
Total time: 1 3/4 hr
Ingredients: 4 lb tomatoes, halved lengthwise; 6 garlic cloves, left unpeeled; 3 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 medium onion, finely chopped; 1/2 teaspoon dried oregano, crumbled; 2 teaspoons sugar; 2 tablespoons unsalted butter; 3 cups chicken stock or low-sodium broth; 1/2 cup heavy cream; Accompaniment: parmesan wafers; Garnish: fresh oregano sprigs

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Roasted-Tomato Soup with Parmesan WafersMiki Duisterhof

Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious.

Active time: 20 min Start to finish: 1 3/4 hr

Cooks' note:

•Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.

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