Creamy Tomato Soup II
"America's Test Kitchen"
- Ready In:
- 6hrs 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 tablespoons unsalted butter
- 3 (14 1/2 ounce) cans diced tomatoes, drained, juice reserved
- 1 onion, minced
- 1 tablespoon brown sugar
- 1 tablespoon tomato paste
- salt
- pepper
- 2 tablespoons all-purpose flour
- 3 cups low sodium chicken broth, plus extra as needed
- 2 bay leaves
- 1⁄2 cup heavy cream
- 2 teaspoons dry sherry
- cayenne pepper, a pinch
directions
- Melt the butter in a 12-inch skillet over med-high heat.
- Add in tomatoes, onions, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dy and lightly browned,8-10 minutes.
- Stir in flour and cook for 1 minute.
- Slowly whisk in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
- Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker.
- Cover and cook until tomatoes begin to break down, 4-6 hours on LOW.
- Discard bay leaves.
- Working in batches, puree soup in blender until smooth, then transfer to large saucepan.
- Stir in cream, sherry, and cayenne, and add additional chicken broth as needed to adjust soup consistency.
- Reheat soup over med-low heat until hot.
- Season with salt and pepper to taste and serve.
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