Creamy Tomato Soup that Warms the Soul

• Produce

  • 2 tbsp Chives
  • 4 Shallots
  • 2 Cans Tomatoes, whole

• Canned Goods

  • 2 cups Chicken broth
  • 1 tbsp Tomato paste

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/4 tsp Cayenne pepper
  • 2 tbsp Flour
  • 1/4 tsp Nutmeg
  • 1 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 1 cup Cream

• Beer, Wine & Liquor

  • 2 tbsp Brandy

Found on thespicyapron.com

Description

Directions

• Turn oven on to 450 degrees. Line a rimmed baking sheet with a double layer of aluminum foil. Set aside.
• Drain tomatoes through a fine strainer set over a large bowl. Working over the strainer, seed the tomatoes, allowing all of the juices to be captured in the large bowl. You will need this juice for the soup. As each tomato is seeded, place on prepared baking sheet. Set aside reserved tomato juice.
• Once all tomatoes are on the baking sheet, sprinkle with the brown sugar. This helps caramelize the tomatoes and gives them a nice, rich, slightly sweet flavor. (Thanks to Cooks Illustrated for that tip!) Place baking sheet in oven until the tops of the tomatoes start to char, but not burn. Approximately 30 minutes.
• While the tomatoes are cooking, heat a large pot over medium-high heat. Add butter and melt until foaming. Add shallots and cook until soft, approximately 5 minutes. Add tomato paste, flour, cayenne, and salt, stirring constantly for approximately one minute. Whisk in chicken broth and bring to a simmer, ensuring all of the flour mixture is incorporated into the broth. Once the broth begins to thicken, add the reserved tomato juice and bring to a slow boil.
• When tomatoes are done, add them to the broth and simmer 20 minutes, then blend thoroughly. I use an immersion blender to completely blend the tomatoes, but if you dont have one, you can blend it in batches in a blender, then return the blended soup to the pot.
• Add cream and brandy and heat through on low, approximately 3 minutes. Serve in individual bowls, sprinkled with chives and a hunk of crusty bread!