Adapted from Gourmet
2 lbs tomatoes, halved lengthwise
4 cloves of garlic, in the peel
1.5 tbsp olive oil
1 tbsp butter
1/2 yellow onion, finely chopped
1/4 tsp dried oregano
1 tsp sugar
1.5 cups chicken or vegetable broth
1/3 c heavy cream
salt and pepper
Preheat oven to 350. Put the tomatoes on a large baking sheet, cut side up, and arrange the garlic around them. Drizzle the tomatoes with the olive oil and season lightly with salt and pepper. Bake for 1 hour, allow to cool on the pan on a rack, and then peel the garlic.
Melt the butter in a pot over low heat. Add the onion, oregano and sugar and soften the onions for about 5 minutes. Add the tomatoes, peeled garlic, and stock, and simmer with a cover for 20 minutes.
Puree the soup and then strain the soup through a fine mesh sieve, pushing it through, get rid of the seeds and peel and other solids left behind. Stir in cream, salt and pepper and simmer for 2 minutes