Roasted-Tomato Soup with Parmesan Wafers

Ingredients for Roasted-Tomato Soup with Parmesan Wafers

• 1.8kg tomatoes, halved lengthwise

• 6 garlic cloves, left unpeeled

• 3 tablespoons olive oil

• 1 medium onion, finely chopped

• 1/2 teaspoons dried oregano

• 2 teaspoons sugar

• 2 tablespoons unsalted butter

• 725ml chicken stock or reduced-sodium chicken broth

• 120ml double cream

• Accompaniment: parmesan wafers

• Garnish: oregano sprigs

How to make Roasted-Tomato Soup with Parmesan Wafers

Preheat oven to 177°C with rack in middle.

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 teaspoons salt and 1/4 teaspoons pepper.

Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.

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.

Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

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.

Divide soup among 8 bowls and float 1 wafer in centre of each.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.