Cream Of Tomato Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 (28 ounce) cans whole tomatoes, packed in juice,drained,6 cups juice reserved
• 3 tablespoons dark brown sugar
• 1/2 cup unsalted butter
• 1 cup shallot, minced
• 2 tablespoons tomato paste
• 1/4 teaspoon ground allspice
• 4 tablespoons all-purpose flour
• 3 1/2 cups chicken stock
• 1 cup heavy cream
• 4 tablespoons brandy or 4 tablespoons dry sherry
• salt
• cayenne pepper

Recipe

• 1 adjust oven rack to upper-middle position and heat oven to 450 degrees.
• 2 line rimmed baking sheet with foil.
• 3 with fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl.
• 4 spread seeded tomatoes in single layer on foil.
• 5 sprinkle evenly with brown sugar.
• 6 bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
• 7 let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
• 8 heat butter over medium heat in large saucepan until foaming.
• 9 add shallots, tomato paste, and allspice.
• 10 reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
• 11 add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
• 12 gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes.
• 13 cover, increase heat to medium, and bring to boil.
• 14 reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
• 15 pour mixture through strainer and into medium bowl; rinse out saucepan.
• 16 transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth.
• 17 place pureed mixture and remaining strained liquid in saucepan, add cream and warm over low heat until hot, about 3 minutes.
• 18 off heat, stir in brandy or dry sherry and season with salt and cayenne.
• 19 serve immediately.
• 20 (soup can be refrigerated in an airtight container for up to 2 days. warm over low heat until hot; do not boil.).