My favorite soup.....don't omit the cayenne, use enough to give it a slight bite.
ULTIMATE CREAM OF TOMATO SOUP
Cook’s Illustrated/America’s Test Kitchen
SERVES 8
4 28-ounce cans whole tomatoes packed in juice, drained, 3 cups juice reserved (Muir Glen)
3 T dark brown sugar
8 T unsalted butter (one stick)
8 large shallots, minced (about cup)
2 T tomato paste
Pinch ground allspice
4 T all-purpose flour
2 1/2 cups homemade chicken stock (or canned low-sodium)
2 cup heavy cream
4 T. brandy or dry sherry
Salt and cayenne pepper
1. Adjust oven rack to upper middle position and heat oven to 450. Line rimmed baking sheet with foil. With fingers, open whole tomatoes over strainer set in bow and push out seeds, allowing juices to fall through strainer into a bowl. Spread seeded tomatoes in a single layer on foil. Sprinkle evenly w/ brown sugar. Bake until all liquid has evaporated and tomatoes begin to color , about 3 0 minutes. Let tomatoes cool slightly, then peel them off foil. Transfer to small bowl and set aside.
2. Heat butter over medium heat until foaming. Add shallots, tomato paste, and allspice. Reduce to low, cover and sook, stirring occasionally until softened, 7 – 10 mins. Add flour and cook, stirring constantly to combine; Gradually add chicken stock, whisking 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 mins.
3. (Note: I use an immersion blender here, instead! )Pour mixture through strainer and into medium blow; rinse 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 to taste with salt and cayenne pepper. Serve immediately or refrigerate in an airtight container for up to two days. Warm over low heat until hot; do not boil.
