Another Sunday, another delicious soup. This time, a deep, rich roasted tomato. The colour was wonderful, the flavour blew Campbell's tomato out of the water. It was just full of a richness and thickness that I hadn't experienced in a regular tomato, but now I don't think I can go back. Imagine this on a cold, snowy day with a hot grilled cheese and a good book. Perfection.
- 2 (28 ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
- 1 1/2 tbsp brown sugar
- 4 tbsp butter
- 4 large shallots, minced
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 3/4 cups chicken stock
- 1/2 cup cream
- pepper and cayenne pepper to taste
- Place oven rack in the upper-middle position and 450 degrees F. Line rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Sprinkle tomatoes evenly with brown sugar and bake until all liquid has evaporated and tomatoes begin to colour, about 30 minutes.
- Heat butter over medium heat. Add shallots and tomato paste. Reduce heat to low, cover and cook until shallots are softened; about 7-10 minutes. Add flour and cook, stirring constantly until combined; about 30 seconds.
- Gradually add chicken stock, tomato juice and roasted tomatoes. Cover, increase heat to medium and bring to a boil. Reduce heat the low and simmer, stirring occasionally, about 10 minutes.
- Use an immersion blender (or if you don't have one, blend in batches using a regular blender) to puree soup to desired consistency. Add cream and pepper and cayenne. Serve immediately.