Soup's on Sunday.

Temps are beginning to fall, but I'm not quite ready for a big pot of chili.  I need a fire in the fireplace or a sweater on my back before I deem it chili season.  I am, however, ready to give up my chilled soups of summer.  I am ready for a warm, albeit light, soup. This is one of my favorite transitional soups.  Serve it will grilled cheese sandwiches for the kids or a crusty boule and salad.

Using beefsteak or other juicy 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 months. It's impossible to play favorites: They're both wonderful.

Roasted Tomato Soup 

Ingredients:
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 stork or reduced-sodium chicken broth
1/2 cup heavy cream

Preheat oven to 350°F with rack in middle.

Arrange tomatoes, cut side up, in 1 layer in a large sheet pan. And garlic to pan. Drizzle with oil and sprinkle with 1/2 teaspoon slat and 1/4 teaspoon pepper.

Roast tomatoes and garlic 1 hour, then allow them to cool in the pan.  When you can touch the garlic comfortably, peel the 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, for 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 tasted and simmer for 2 minutes.

Enjoy!

* I willingly admit that I have skipped this step entirely and served it as a more rustic, chunky soup.  It still tastes delicious and works in a pinch. Admittedly, however, it is much more enjoyable as the creamy, smooth goodness that develops from this extra labor-intensive step.

{photo and recipe via Epicurious}