Roasted-Tomato Soup With Parmesan Wafers

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
208
FAT
48%
CHOL
15%
SOD
10%

Comments

You can also use canned tomatoes. I use three large cans of plum tomatoes, drained. I still roast them according to the recipe. I also like to use white wine (I do about 2 cups of chicken broth and 1 cup of white wine). This goes perfect with grilled cheese on sourdough.
Emily Stroeher   •  22 Oct   •  Report
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Ingredients for 8 servings

4 pounds tomatoes, halved lengthwise

6 garlic cloves, left unpeeled

3 tablespoons olive oil

1 medium onion, finely chopped

1/2 teaspoon dried oregano

2 teaspoons sugar

2 tablespoons unsalted butter

3 cups chicken stock or reduced-sodium chicken broth

1/2 cup heavy cream

Accompaniment: parmesan wafers

Garnish: oregano sprigs

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