Preheat oven to 475. Halve tomatoes lengthwise and lay them cut sides down on a pan. Brush generously with 3 tblsp oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20 min.
Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks). If using canned, put tomatoes and all herbs in processor.
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.
NOTE: fresh roasted tomatoes can be substituted with canned roasted. Milk can be substituted for cream as well.
Originally Submitted
1/20/2006
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