Ultimate Cream of Tomato Soup
- 2 cans whole (28 ounce) tomatoes, drained, reserve 3 cups juice (not packed in puree)
- 1 12 tablespoons dark brown sugar
- 4 tablespoons unsalted butter
- 4 large shallots, minced,
- 1 tablespoon tomato paste
- 1 pinch allspice, ground
- 2 tablespoons unbleached all-purpose flour
- 1 34 cups chicken stock, or 1 34 cups canned low sodium chicken broth
- 12 cup heavy cream
- 2 tablespoons brandy, or 2 tablespoons dry sherry
- table salt
- cayenne pepper
DirectionsPreheat oven to 450 degrees; adjusting oven rack to upper-middle position.
Line cookie sheet with foil.
Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
Remove from heat and using an immersible blender puree the tomatoes.
(If using a blender, strain mixture into medium bowl.
Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth.
Return to pan and add remaining reserved liquid.
Add cream, and heat over low heat until hot, about 3 minutes.
Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
To Make Ahead.
This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months.
Reheat over low heat before proceeding with step 12.