Cream of Roasted Tomato Soup

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Cream of Roasted Tomato Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cans whole tomatoes

~ packed in juice

~ (28 oz cans) drained

~ 3 cups juice reserved

1 1/2 tablespoons dark brown sugar

4 tablespoons unsalted butter

4 large shallots

~ minced (about 1/2 cup)

1 tablespoon tomato paste

1 pinch allspice

2 tablespoons all-purpose flour

1 3/4 cups vegetable broth

~ homemade or canned

1/2 cup heavy cream

2 tablespoons brandy

~ OR dry sherry

salt

cayenne pepper

 

Adjust oven rack to upper-middle position and heat oven to 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. Spread

seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar.

Bake until all liquid has evaporated and tomatoes begin to color, about 30

minutes. Let tomatoes cool slightly, then peel them off foil; transfer to

small bowl and set aside.

 

Heat butter over medium heat in large saucepan until foaming. Add

shallots, tomato paste, and allspice. Reduce heat to low, cover, and cook,

stirring occasionally, until shallots are softened, 7 to 10 minutes.

 

Add flour and cook, stirring constantly, until thoroughly combined, about

30 seconds. Gradually add chicken stock, whisking constantly to combine;

stir in reserved tomato juice and roasted tomatoes. Cover, increase heat

to medium, and bring to boil. Reduce heat to low and simmer, stirring

occasionally, to blend flavors, about 10 minutes.

 

Pour mixture through strainer and into medium bowl; rinse out saucepan.

Transfer tomatoes and solids in strainer to blender; add 1 cup strained

liquid and puree until smooth. Place pureed mixture and remaining strained

liquid in saucepan.

 

Add cream and warm over low heat until hot, about 3 minutes. Off heat,

stir in brandy and season with salt and cayenne. Serve immediately.

 

(Soup can be refrigerated in an airtight container for up to 2 days. Warm

over low heat until hot; do not boil.)

 

 

Source:

" http://www.americastestkitchen.com/ "

S(Formatted for MasterCook):

" by Vicky; vcb1 "

 

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Per Serving (excluding unknown items): 349 Calories; 24g Fat (64.4%

calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 73mg

Cholesterol; 765mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0

Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates.

 

NOTES : Make sure to use canned whole tomatoes packed in juice. Use the

packing juice as well as the liquid that falls from the tomatoes

when they are seeded to obtain 3 cups of juice.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0