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1
In a nonreactive soup pot, heat oil over medium-low heat and add onion.
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2
Stir and saute for a minute or two.
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3
Cover, lower heat and sweat onions for about 3 minutes.
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4
Add tomatoes and stock to the pot, stir and increase heat to medium.
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5
Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
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6
Add the oregano, stir well, cover and cook until soup comes to a simmer.
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7
Simmer gently for 5 to 10 minutes.
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8
Season with salt and pepper.
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9
In a blender in small batches, blend the soup.
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10
Return the blended soup to the pot.
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11
Put the last ladle or two of soup into the blender, add cream and blend.
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12
Then add the cream mixture to the soup pot and stir to blend.
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13
Heat over low heat until the soup is heated through.
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14
Taste for seasoning.
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15
Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
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16
Serve hot.
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17
Do not allow the soup to boil or it may separate.
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18
ROASTING GARLIC:
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19
To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
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20
Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.
