Ultimate Cream Of Tomato Soup
Hard to believe this delicious soup is made with canned tomatoes! besure to use whole tomatoes packed in juice, not puree; you'll need some of the juice for the soup. do not skip the roasting of the tomatoes; a little more effort, but worth it! recipe comes from cook's illustrated with a slight modification.
Steps
Preheat 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 pu.
Ingredients
whole tomatoes, dark brown sugar, unsalted butter, shallots, tomato paste, ground allspice, unbleached all-purpose flour, chicken stock, heavy cream, brandy, table salt, cayenne pepper