Cream of Tomato Soup
"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."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 4 (28 ounce) cans whole tomatoes, packed in juice,drained,6 cups juice reserved
- 3 tablespoons dark brown sugar
- 1⁄2 cup unsalted butter
- 1 cup shallot, minced
- 2 tablespoons tomato paste
- 1⁄4 teaspoon ground allspice
- 4 tablespoons all-purpose flour
- 3 1⁄2 cups chicken stock
- 1 cup heavy cream
- 4 tablespoons brandy or 4 tablespoons dry sherry
- salt
- cayenne pepper
directions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees.
- Line rimmed baking sheet with foil.
- With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl.
- Spread seeded tomatoes in single layer on foil.
- 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 large 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.
- Gradually add chicken stock, whisking constantly to combine; 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.
- Pour mixture through strainer and into medium bowl; rinse out saucepan.
- Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth.
- Place pureed mixture and remaining strained liquid in saucepan, add cream and warm over low heat until hot, about 3 minutes.
- Off heat, stir in brandy or dry sherry and season with salt and cayenne.
- Serve immediately.
- (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.).
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Reviews
-
We were looking for a tomato soup recipe using canned tomatoes and I came across this one. It looks like a lot of extra work for a simple thing like tomato soup, but I have to say that this soup is INCREDIBLE - we LOVE it!! I think I used a bit more brown sugar than called for, and I used regular onions as I had no shallots on hand. I plan to get some and make it again - SOOOO good!
RECIPE SUBMITTED BY
Jodi B.
Montreal, Quebec
I am born & bred in Montreal & love this city. One of the most muti-cultural cities in North America, the mixture of French & English heritage make Montreal a great place to live & visit, especially during summer.
