Roasted-Tomato Soup with Parmesan Wafers

Preparation Preheat oven to 350°F 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 teaspoon salt and 1/4 teaspoon 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 center of each. Cooks' note:Soup can be made 1 day ahead and chilled (covered once cool). Reheat just before serving.

Preparation Preheat oven to 350°F 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 teaspoon salt and 1/4 teaspoon 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 center of each. Cooks' note:Soup can be made 1 day ahead and chilled (covered once cool). Reheat just before serving.