Cream of Tomato Soup
Courtesy,
A Cook's Café
2 28-ounce cans, Whole tomatoes, drained, juice
reserved
1½ T Brown sugar
4T Butter (unsalted)
4 Shallots (minced)
1T Tomato paste (recommended:
Amore, comes in a tube)
Pinch of Allspice
2T Flour
1¾ cup Chicken stock
½ cup Heavy cream
2T Dry sherry or brandy
Salt and Cayenne pepper
Preheat oven to 450º. Line a rimmed baking sheet with foil. Spread tomatoes in a single layer on the foil. Sprinkle
evenly with brown sugar. Bake until all the liquid has evaporated and the tomatoes color, about 30 minutes. Let the tomatoes
cool slightly, then peel them off the foil. Transfer to a bowl and set aside.
Heat
butter over medium heat until foaming. Add the shallots, tomato paste and allspice. Reduce heat to low and cook, stirring
occasionally until shallots are softened (about 10 minutes). Add the flour and cook, stirring constantly, until thoroughly
combined. Gradually add chicken stock, stir in reserved tomato juice and the roasted tomatoes. Cover and boil then reduce
heat to simmer.
Pour mixture through strainer. Transfer
solids in strainer to processor. Add 1 cup strained liquid and puree until smooth. Place pureed mixtrue and remaining strained
liquid in saucepan. Add cream and warm until hot.
Off heat, stir in sherry, salt and
cayenne to taste.
