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1
Preheat oven to 475 degrees.
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2
Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
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3
Brush generously with 3 tablespoons oil and sprinkle oregano, basil, and pepper.
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4
Roast tomatoes for 10 minutes. Sprinkle minced garlic over tops and continue roasting for an additional 5 to 12 minutes until tomato edges are charred, looking cooked and releasing their juices. Be careful not to over-roast so garlic won't burn. Scrape tomatoes, oil, and herbs from pan into food processor.
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5
Process until not quite smooth (leaving small chunks and charred black specks).
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6
In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste.
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7
Heat the cream and whisk into the tomato mixture.
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8
Taste and add sugar if necessary (the sugar helps cut the acidity of the tomatoes if they happen to be acidic).
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9
Stir in Parmesan. Add salt and pepper to taste and bring soup to a simmer.
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10
NOTE: The type of tomatoes used in this recipe is important. The best are when in season, however store bought vine ripened is also a good selection. The large hard tomatoes found in Supermarkets usually have no taste and will yield an unsatisfactory result. Make sure they are nicely ripened.
