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.
Provided by Galley Wench
Categories Low Protein
Time 55m
Yield 6 Cups
Number Of Ingredients 12
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 puree the tomatoes.
- (If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.).
- Add cream, and heat over low heat until hot, about 3 minutes.
- Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
- To Make Ahead.
- This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.
Nutrition Facts : Calories 259, Fat 16.5, SaturatedFat 9.8, Cholesterol 49.6, Sodium 147.1, Carbohydrate 21.9, Fiber 3.6, Sugar 12.3, Protein 5.4
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