Bluecigar

My entire life I have hated tomato soup. Of course my experience was based on the Campbell’s version, which was like drinking a tomato milkshake. So when Blossom suggested that in preparation for the baby’s arrival we should make food in bulk and freeze it I jumped on the chance to find a good tomato soup recipe. When making anything new for the first time I usually start with Cook’s Illustrated The New Best Recipe. And as usual the outcome was monstrous good.

Cream of Tomato Soup

• 2 28oz cans whole tomatoes packed in juice, drained, 3 cups juice reserved
• 1½ tablespoons dark brown sugar
• 4 tbsp butter
• 4 minced shallots
• 1 tbsp tomato paste
• Pinch allspice
• 2 tbsp all-purpose flour
• 1¾ cups low-sodium chicken broth
• ½ cup heavy cream
• 2 tbsp brandy or dry sherry
• Salt and cayenne pepper

Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a baking sheet with foil. Seed the tomatoes and spread in a single layer on the foil. Sprinkle evenly with the brown sugar. Bake until the liquid has evaporated and the tomatoes begin to color, 30 minutes. Let them cool slightly, peel them off the foil, and put them in a bowl.

Heat the butter in a large saucepan over medium heat until foaming. Add the shallots, tomato paste, and allspice. Reduce the heat to low, cover and cook (stirring occasionally) until the shallots are softened, 7–10 minutes. Add the flour and cook, stirring constantly, until thoroughly combine, about 30 seconds. Whisking constantly gradually add the chicken broth. Stir in the reserved tomato juice and the roasted tomatoes. Cover and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, 10 minutes.

Strain the mixture into a bowl; rinse out the saucepan. Transfer the solids in the strainer to a blender; add 1 cup of the strained liquid and puree until smooth. Combine the pureed mixture and remaining strained liquid in the saucepan. Add the cream and warm over low heat until hot, about 3 minutes. Off the heat, stir in the brandy and season with salt and cayenne to taste.