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.
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