By Lindsay Holley Soup
October 11, 2012
This is a rich roasted tomato soup. The colour is wonderful and canned soup literally pales in comparison. Thick and deep in flavour, it's 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
1Place oven rack in the upper-middle position at 450 degrees F. Line rimmed baking sheet with foil.
2With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl.
3Sprinkle tomatoes evenly with brown sugar and bake until all liquid has evaporated and tomatoes begin to colour, about 30 minutes.
4Heat butter over medium heat.
5Add shallots and tomato paste.
6Reduce heat to low, cover and cook until shallots are softened, about 7 to 10 minutes.
7Add flour and cook, stirring constantly until combined, about 30 seconds.
8Gradually add chicken stock, tomato juice and roasted tomatoes. Cover, increase heat to medium and bring to a boil.
9Reduce heat to low and simmer, stirring occasionally, about 10 minutes.
10Use an immersion blender to puree soup to desired consistency (if you don't have an immersion blender, blend in batches using a regular blender).
11Add cream, pepper and cayenne. Serve immediately.
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