Cream of Tomato Soup

Tonight, I whipped up some tomato soup.  I got this recipe from Monkey and it's super delicious and quite fast to put together.  The first step was to roast tomatoes with a splattering of brown sugar.  While that's doing it's thing, you saute shallots, butter, and tomato paste.  Then add some flour to thicken.  Finally dump the tomato juice, chicken broth, and roasted tomatoes back in.  End with some heavy cream and a dash of brandy (YUM).

The end product isn't so exciting to look at on its own (maybe I should have garnished with some toasted bread and herbs), but don't be fooled!  This is amazingly flavorful, the best tomato soup I've made by far.

After dinner, we dove into some Jean Philippe chocolates Badge got for free while in Las Vegas last week.  Perfect end to a simple but satisfying meal.

Cream of Tomato Soup (from Cook's Illustrated)

2 (28 oz) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded

1 1/2 tbs dark brown sugar

4 tbs butter

4 large shallots, minced

1 tbs tomato paste

pinch ground all spice

2 tbs unbleached all purpose flour

1 3/4 cup chicken stock

1/2 cup heavy cream

2 tbs brandy or dry sherry

salt

cayenne pepper

1. Adjust oven rack to upper middle position and heat oven to 450 degrees.  Line a rimmed sheet with foil and spread tomatoes in single layer on foil.  Sprinkle evenly with brown sugar.  Bake ~30 min (until all liquid has evaporated and tomatoes begin to color).  Let tomatoes cool slightly, peel off foil and transfer to small bowl.

2. Heat butter in pot until foaming and add shallots, tomato paste and allspice.  Reduce heat to low, cover and cook, stirring occasionally until shallots are softened (7-10 min).  Add flour and cook, stirring until combined (30 sec).  Whisking constantly, slowly add chicken stock, reserved tomato juice and the roasted tomatoes.  Cover, increase heat to medium and bring to boil.  Reduce heat to low and simmer about 10 min.

3. Strain mixture into bowl and transfer solids into food processor (or blender).  Add ~ 1 cup of liquid and puree.   Add everything back into pot.  Add cream and reheat soup.  Off the heat, stir in brandy or sherry, season to taste and serve.