Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously 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. Yield: 6 servings NOTES : Recipe adapted from Gourmet Magazine Recipe by: Cooking Live Show #CL9032 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1499g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 514 (50%)|
|Amt Per Serving||% DV|
|Total Fat 57.1g||76 %|
|Saturated Fat 25.7g||128 %|
|Monounsaturated Fat 23.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 133.3mg||41 %|
|Sodium 4296.1mg||148 %|
|Potassium 5865.5mg||154 %|
|Total Carbohydrate 108.4g||32 %|
|Dietary Fiber 24.9g||100 %|
|Sugars, other 83.5g|
|Protein 31.2g||45 %|
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Calories per serving: 1025
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