Cream Of Tomato Soup

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Outside it is -20 (really!) and the only thing i can think of is a steamy bowl of delicious soup! . This is from atk & it's so simple - hope you love it as much as we do.

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Steps

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Adjust oven rack to upper-middle position and heat oven to 450 degrees.

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Line rimmed baking sheet with foil.

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With fingers , carefully open whole tomatoes over strainer set in bowl and push out seeds , allowing juices to fall through strainer into bowl.

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Spread seeded tomatoes in single layer on foil.

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Sprinkle evenly with brown sugar.

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Bake until all liquid has evaporated and tomatoes begin to color , about 30 minutes.

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Let tomatoes cool slightly , then peel them off foil.

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Transfer to small bowl and set aside.

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Heat butter over medium heat in large saucepan until foaming.

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Add shallots , tomato paste , and allspice.

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Reduce heat to low , cover , and cook , stirring occasionally , until shallots are softened , 7 to 10 minutes.

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Add flour and cook , stirring constantly , until thoroughly combined , about 30 seconds.

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Gradually add chicken stock , whisking constantly to combine.

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Stir in reserved tomato juice and roasted tomatoes.

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Cover , increase heat to medium , and bring to boil',.

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Ingredients

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whole tomatoes, dark brown sugar, unsalted butter, shallot, tomato paste, ground allspice, all-purpose flour, chicken stock, heavy cream, brandy, salt, cayenne pepper