The Best Tomato Soup Ever

There is nothing more comforting to me than tomato soup accompanied by an excellent grilled cheese sandwich. Truly the best dish to remind me of home as a kid. This is superbly rich and perfect - worth the slightly more labor intensive prep and a double batch.

adapted from Cook’s Illustrated, November 1999

Makes 5 ½ cups

Ingredients

• 2 28-ounce cans of whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded

• 1 ½ tablespoon dark brown sugar

• 4 tablespoons unsalted butter

• 4 large shallots, minced

• 1 tablespoon tomato paste

• 1 pinch ground allspice

• 2 tablespoons unbleached all-purpose flour

• 1 ¾ cup chicken stock

• ½ cup heavy cream

• 2 tablespoons brandy or dry sherry

Preparation

Preheat the oven to 450 degrees.

Adjust the oven rack to the upper-middle position. Line rimmed cookie sheet with foil Spread tomatoes in single layer and sprinkle evenly with brown sugar. Bake about 30 minutes – until all liquid evaporates and tomatoes begin to color. Let tomatoes cool slightly, then peel them off the foil. Transfer to a small bowl and set aside.

Heat butter over medium heat in medium non-reactive saucepan until foaming. Add shallots, tomato paste and allspice. Reduce heat to low, cover, cook and stir occasionally until the shallots are softened, 7-10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

Strain mixture in to medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender. Add 1 cup strained liquid and puree until smooth. Add remaining reserved liquid.

Return the pureed mixture to the saucepan, add cream, and heat over low heat until hot, about 3 minutes. Off heat, stir in brandy or sherry, season to taste with salt or cayenne. Great Grandmother Nano garnished with dollop of a combo of whipped cream and sour cream.

Serve immediately or freeze in airtight container.