2 (28 oz.) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seed
1 1/2 Tbsp. dark brown sugar
4 Tbsp. unsalted butter
4 large shallots, minced
1 Tbsp. tomato paste
Pinch of ground allspice
1 3/4 cup chicken stock, low-sodium broth
1/2 cup heavy cream
Salt
Instructions
1. Heat oven to 450ºF. Line rimmed cookie sheet with foil. Spread
tomatoes in a single layer on the foil and sprinkle evenly with brown
sugar. Bake until all of the liquid has evaporated and the tomatoes
begin to color, about 30 minutes. Set tomatoes aside in a small
bowl.
2. Heat butter in a nonreactive saucepan until foaming; add
shallots, tomato paste, and allspice. Reduce heat t low, cover and
cook, stirring occasionally, until shallots are softened, about 7 to 10
minutes. Add flour and stir, 30 seconds. Whisking constantly,
gradually add chicken broth; stir in reserved tomato juice and
roasted tomatoes. Cover over medium heat, and bring to a boil.
Reduce to low heat and simmer for about 10 minutes.
3. Blend the soup with an immersion blender until smooth. When
smooth, season with salt to taste.
Originally Submitted
8/8/2013
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