|Cream of Roasted Tomato Soup|
ripe plum tomatoes
Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut
sides down in a jelly-roll pan. Brush
Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush
with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and
pepper. Roast tomatoes until their edges are charred, about 15 to 20.
Scrape tomatoes, oil, and herbs from pan into food processor. Process
until not quite smooth (leaving small chunks and charred black specks).
In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
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