Roasted Tomato Soup with Parmesan Wafers

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 stock or reduced-sodium chicken broth
• 1/2 cup heavy cream
• Accompaniment: parmesan wafers
• Garnish: oregano sprigs

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