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  • 2 tablespoons dry sherry



Step 1

Preheat oven to 400°F.

In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots and toss to coat. Season the vegetables with salt and pepper. Place vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.

Heat a soup pot over med-heat. Add butter and cook until foaming. Add crushed red pepper and garlic and sauté 1 minute. Add tomato paste and cook 1-2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1-2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer 15 minutes.

Add heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

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