Roasted-Tomato Soup with Parmesan Wafers
['4 pounds tomatoes, halved lengthwise', '6 garlic cloves, left unpeeled', '3 tablespoons olive oil', '1 medium onion, finely chopped', '1/2 teaspoon dried oregano', '2 teaspoons sugar', '2 tablespoons unsalted butter', '3 cups chicken stock or reduced-sodium chicken broth', '1/2 cup heavy cream', 'Accompaniment: parmesan wafers', 'Garnish: oregano sprigs']
Preheat oven to 350°F with rack in middle.
Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls and float 1 wafer in center of each.
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