October 11, 2012
Lindsay Holley, an at-home chef getting her hands dirty in the kitchen with simple, classic meals, will try new recipes each month and share them with you.
It’s getting cold outside, so one of my favourite things to do is spend an afternoon in the kitchen making a hearty, rich and delicious soup. Soup is wonderful because it heats so well during the week for fast, easy and healthy meals.
This is a rich roasted tomato soup. The colour is wonderful—canned soup literally pales in comparison. Thick and deep in flavor, it is perfect with a side of grilled cheese.
- 2 (28 ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved; or 10 fresh tomatoes
- 1 1/2 tablespoons brown sugar
- 4 tablespoons butter
- 4 large shallots, minced
- 1 tablespoon tomato paste
- 2 tablespoons 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 at 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 to low and simmer, stirring occasionally, about 10 minutes.
- Use an immersion blender to puree soup to desired consistency (if you don’t have an immersion blender, blend in batches using a regular blender). Add cream, pepper and cayenne. Serve immediately.