Tomato Soup

by Carrie on September 1, 2009

We had a very fall feeling weekend here in MN this weekend, with highs around 70 it reminded me of soup. I decided I want to make a creamy soup, but wanted to try a new recipe. When I found this one I decided tomato soup and grilled cheese sounded perfect.

This soup was good, I would of preferred it a little creamier then it was, it was kind of “thick” so I think I would add more broth to it. But it was wonderful with the big old grilled cheese to dip in it.

Tomato Soup (From: The Way the Cookie Crumbles, Originally From: Cooks Illustrated)

Tomato Soup

  • 2 (28-ounce) cans whole tomatoes packed in juice, drained, juice reserved
  • 1½ tablespoons brown sugar, preferably dark
  • 3 tablespoons unsalted butter
  • 4 large shallots, chopped
  • 1 tablespoon tomato paste
  • Pinch ground allspice
  • 1 tablespoons all-purpose flour
  • 1¾ cups low-sodium chicken broth
  • 2 tablespoons brandy (I omitted)
  • 1/2 cup heavy cream

Adjst an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a rimmed baking sheet with foil. Place a strainer in a bowl and remove the seeds and juice of each tomato over the strainer. Place tomatoes in a single layer on the baking sheet. Rub with the brown sugar. Bake until the tomatoes are dry and just starting to brown, about 30 minutes. Let the tomatoes cool slightly, then peel them off the foil.

While the tomatoes roast, 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 to 10 minutes. Add the flour, stirring constantly, until thoroughly combined, about 30 seconds. Stirring constantly, gradually add the chicken broth; stir in the reserved tomato juice and the roasted tomatoes. Bring to a boil over medium heat, then cover, reduce to heat to low, and simmer for 10 minutes to blend the flavors.

Strain the mixture into a medium bowl. Transfer the tomatoes and solids in the strainer to a blender; add enough liquid for the blender to work, then puree until desired consistency. Stir the pureed mixture and remaining strained liquid together. Stir in the brandy and heavy cream and serve.

© 2009, Carrie. All rights reserved.

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