Cream of Tomato Soup
Creamy, delicious and comforting tomato soup has complex flavors when you prepare it with sweet caramelized tomatoes, brandy and just a touch of cayenne pepper.
- 2 (28-ounce) cans whole tomatoes packed in juice
- 1 1/2 tablespoons dark brown sugar
- 4 large shallots
- 4 tablespoons unsalted butter
- 1 tablespoon tomato paste
- Pinch ground allspice
- 2 tablespoons all-purpose flour
- 1 3/4 cups canned low-sodium chicken broth or homemade chicken stock
- 1/2 cup heavy cream
- 2 tablespoons brandy or dry sherry
- Cayenne pepper
Preparation time 10mins
Cooking time 90mins
Adapted from onlinecookingschool.com
Adjust oven rack to upper-middle position and preheat oven to 450˚F. Line rimmed baking sheet with aluminum foil.
Empty cans of whole tomatoes into a strainer set in large bowl. With your fingers, carefully open whole tomatoes and push out seeds, allowing juices to fall through the strainer and into a bowl. Reserve 3 cups liquid. Set aside.
Arrange seeded tomatoes in single layer on foil-lined, rimmed baking sheet. Sprinkle evenly with brown sugar. (Don’t wash strainer.)
Transfer to oven and bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then transfer them to small bowl and set aside.
Meanwhile, mince shallots. Set aside.
Heat 4 tablespoons unsalted butter over medium heat in large saucepan until foaming.
Add shallots, tomato paste, and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 8 to 10 minutes.
Add 2 tablespoons flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
Whisking constantly, gradually add chicken broth. Stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium and bring to boil.
Reduce heat to low and simmer to blend flavors, stirring occasionally, about 10 minutes.Pour mixture through the strainer and into a medium bowl.
Rinse out the saucepan and set aside. Transfer tomatoes and solids in strainer to blender; add 1 cup reserved strained liquid and purée until smooth.
Place puréed mixture and remaining strained liquid in saucepan. Add cream and warm over low heat until hot, about 3 minutes.
Remove from heat, stir in brandy or dry sherry and season with salt and cayenne to taste. Serve immediately.
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