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1
Preheat the oven to 350?.
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2
Cut the tomato and onion into wedges.
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3
Use your fingers to scoop out some of the biggest pockets of seeds.
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4
Spread the tomatoes and onion on a rimmed baking sheet.
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5
Drizzle with olive oil and sprinkle with 1/2 teaspoon salt, a generous amount of pepper, and parsley.
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6
Gently toss with your hands to combine.
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7
Tuck the garlic cloves in the nook of the tomato so they wont burn in the oven.
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8
Roast until the tomatoes have broken down and reduced to about half their original size, 30 to 40 minutes.
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9
Remove from the oven and let cool slightly.
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10
In a large pot over medium heat, warm the broth and stir in the tomato paste to dissolve.
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11
Ad all the ingredients from the baking sheet to the broth and simmer gently for 5 minutes.
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12
Using an immersion blender, food processor, of blender, puree the soup until it is smooth but still has some texture.
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13
If you prefer a silkier soup, pass it through a fine-mesh sieve.
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14
Return soup to the pot, turn the heat to low, and stir in the cream.
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15
Add more salt and pepper to taste.
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16
If youre serving the soup with the cheesy toast, drizzle each slice of bread with a bit of olive oil and a slice of mozzarella cheese.
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17
Toast them in a toaster oven or under a broiler until the cheese is melted, about 5 minutes.
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18
Float a toast in each bowl of soup.
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19
Garnish with the oregano and serve hot.
