Roasted Tomato Soup with Parmesan Wafers

Ingredients

• 4 lb tomatoes, halved lengthwise
• 6 garlic cloves, left unpeeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, finely chopped
• 1/2 teaspoon dried oregano, crumbled
• 2 teaspoons sugar
• 2 tablespoons unsalted butter
• 3 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream
• Accompaniment: parmesan wafers
• Garnish: fresh oregano sprigs

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