Category: Main Course
Tomato Soup - TastyPlanner.com
Chef: Rich and jess
This is the grown-up version of the thin, sugary tomato soup you get in a can. It has a very bold tomato flavor that pairs much better with sharp cheddar than american cheese (either sprinkled on top or inside a grilled cheese sandwich for dipping).
Recipe Source: adapted from Cook's Illustr...
2 28-ounce cans of tomatoes, packed in juice (not puree)
1½ tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots
1 tablespoon double-concentrated tomato paste, which usually comes in a tube (you can also just use a tablespoon of canned tomato paste)
a pinch of ground allspice
2 tablespoons flour
1¾ cups chicken stock
½ cup heavy cream
Heat the oven to 450°F. Line a rimmed baking sheet with foil.
Drain the tomatoes, saving 3 cups of the liquid. Use your finger to remove any clumps of seeds. Arrange the tomatoes in a single layer on the foil-lined baking sheet and sprinkle with the 1½ tablespoons of dark brown sugar. Bake until all the liquid has evaporated and the tomatoes begin to color, about 30 minutes.
Meanwhile, peel and mince the shallots. Wait until the tomatoes have about 10 minutes of cooking time left before you proceed. Place a nonreactive (that means not aluminum or cast iron) saucepan over medium heat and add the butter. When the butter foams, add the shallots, the tablespoon of tomato paste, and the pinch of allspice. Reduce the heat to low, cover, and cook, stirring occasionally, for 7 to 10 minutes, or until the shallots are softened.
Add the flour and stir for about 30 seconds, until thoroughly combined. Whisking constantly, gradually add the 1¾ cups of chicken stock. Stir in the reserved tomato liquid. Peel the roasted tomatoes off the foil and add them. Cover and increase the heat to medium. When boiling, reduce the heat to low and simmer, stirring occasionally, for about 10 minutes.
Strain the mixture and rinse out the saucepan. Add solids to blender and top with a cup of the liquid. Puree until smooth and add to the remaining liquid.
At this point, if you are eating all the soup at once, mix in the cream and serve. For leftovers, keep the soup and cream separate until serving. After reheating the soup, stir in the cream.