Cream of Tomato Soup

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Turns everyone into a kid again. Come in from the cold… take off your soggy boots, hat, gloves, and snowsuit… warm up with a bowl of this liquid memory.  

Adapted from Cook’s Illustrated

Makes about 6 cups

Ingredients

2 28-oz cans whole tomatoes, not packed in puree (San Marzano or Hunts preferred)
Olive oil
2 tablespoons dark brown sugar
4 large shallots
4 tablespoons unsalted butter
1 tablespoon tomato paste
Pinch ground allspice     

2 tablespoons unbleached all-purpose flour  
1¾ cups low-sodium chicken stock
½ cup heavy cream
Chives (optional, for garnish)
2 tablespoons brandy or dry sherry
Salt
Cayenne pepper
Oyster crackers or Saltines (optional, for serving)

Instructions

  1. Adjust oven rack to upper-middle position and heat oven to 450°F.
  2. Drain and gently squeeze the tomatoes dry, reserving all their juice.
  3. Line a rimmed baking sheet with foil, and oil the foil. Spread tomatoes in a single layer on foil, and sprinkle evenly with brown sugar.
  4. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
  5. Meanwhile, mince the shallots.
  6. Heat butter over medium heat in medium nonreactive saucepan until foaming
  7. Add shallots, tomato paste, and allspice to the butter. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
  8. Whisk in flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
  9. Whisking constantly, gradually add chicken stock.
  10. 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.
  11. Strain mixture into a medium bowl, and rinse out the saucepan.
  12. Transfer tomatoes and solids in the strainer to a blender. Add 1 cup of the strained liquid and puree until smooth. Pour puree and remaining reserved liquid back into the clean saucepan.
  13. You can prepare ahead up to this point; cover and refrigerate until ready to serve.
  14. Add cream, and heat over low heat until hot. Meanwhile, mince the chives, if using.
  15. Remove from heat. Stir in brandy or sherry, and season to taste with salt and cayenne.
  16. Serve immediately, garnished with a sprinkle of chives and crackers on the side.