Using beefsteak tomatoes makes for a light, delicately nuanced soup that works in hot weather. Plum tomatoes will result in a more intensely flavored soup that's good for the chilly fall weather.
Preheat oven to 350 degrees F with rack in middle
Arrange tomatoes, cut side up, in 1 layer Ina large 4-sided sheet pan and add garlic cloves to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt 1/4 teaspoon pepper.
Roast tomatoes and garlic for 1 hour, then cool in pan. Peel garlic cloves.
Cook onion, oregano,and sugar in butter in a 6 - 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 tasteand simmer 2 minutes.
Divide soup among 8 bowls and float 1 wafer incenter of each.
Soup can be made 1 day ahead and chilled (covered once cooled). Reheat just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 167 | ||
Calories from Fat: 105 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 34.3mg | 11 % | |
Sodium 408.6mg | 14 % | |
Potassium 690.3mg | 18 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 9.3g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 167
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