Roasted-Tomato Soup with Parmesan Wafers

Roasted-Tomato Soup with Parmesan Wafers
Photo by Miki Duisterhof


  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup heavy cream
  • 3 tablespoons olive oil
  • 4 pounds tomatoes
  • 6 garlic cloves
  • 3 cups chicken stock or low-sodium broth
  • + 6 more ingredients
    • ½ teaspoon dried oregano
    • fresh oregano sprigs
    • 1 medium onion
    • parmesan wafers
    • 2 teaspoons sugar
    • 2 tablespoons unsalted butter

Put oven rack in middle position and preheat to 350°F. Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic. Cook onion...

View full recipe at Epicurious


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