4 lbs tomatoes, halved lengthwise, seeded and fire roasted
8 cloves garlic, left unpeeled
3T olive oil
2T red wine vinegar
1 medium onion, finely chopped
1 t fresh oregano, crumbled
2 t sugar
3 T unsalted butter
3 cups free range chicken stock
1/2 cup heavy cream
Salt and black pepper to taste
Crostini
Baugette
Olive oil
Salt
Blue cheese
Instructions:
- Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over medium low heat, stirring frequently, until onion is translucent, about 5 minutes.
- Add tomatoes, garlic, and stock and simmer, covered, 30 minutes.
- Purée soup in batches in a blender or with a hand wand blender.
- Stir in cream and salt and pepper to taste and simmer 2 minutes.
- Crostini – drizzle bread with oil & bake at 325° until light brown. Top w/cheese and flash under the broiler until cheese begins to melt.
- Ladle into soup bowls and serve the crostini on the side.
