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Roasted Cream of Tomato Soup
Bridget Lancaster/Cook’s Country
2 -28 oz. cans San Marzano whole tomatoes
1 ½ Tbsp. Brown Sugar
4 Shallots (3/4 c.) minced
4 Tbsp. Butter
1 Tbsp. Tomato Paste
Pinch Allspice
2 Tbsp. Flour
1 ¾ c. Chicken Broth
½ c. Heavy Cream
2 Tbsp. Brandy (optional)
Strain & seed tomatoes over strainer. Reserve 3 c. juice. Place tomato halves on foil covered sheet pan. Sprinkle tomato halves with 1 ½ Tbsp. Brown Sugar. Roast @450° for 30 minutes. Cool.
Melt 4 Tbsp. butter in sauce pot & add ¾ c. minced shallot, 1 Tbsp. tomato paste & pinch of allspice. Cover and sweat until softened about 10 minutes. Add 2 Tbsp. flour and cook for 2 minutes. Add 1 ¾ c. chicken broth and 3 c. reserved tomato juice as well as roasted tomatoes. Simmer 10 minutes.
Strain & blend solids & 1 c. broth until very smooth. Return to pot with strained liquids. Bring back to simmer & add ½ c. heavy cream. Heat through. Off heat add 2 Tbsp. brandy if using.
Bridget Lancaster/Cook’s Country
2 -28 oz. cans San Marzano whole tomatoes
1 ½ Tbsp. Brown Sugar
4 Shallots (3/4 c.) minced
4 Tbsp. Butter
1 Tbsp. Tomato Paste
Pinch Allspice
2 Tbsp. Flour
1 ¾ c. Chicken Broth
½ c. Heavy Cream
2 Tbsp. Brandy (optional)
Strain & seed tomatoes over strainer. Reserve 3 c. juice. Place tomato halves on foil covered sheet pan. Sprinkle tomato halves with 1 ½ Tbsp. Brown Sugar. Roast @450° for 30 minutes. Cool.
Melt 4 Tbsp. butter in sauce pot & add ¾ c. minced shallot, 1 Tbsp. tomato paste & pinch of allspice. Cover and sweat until softened about 10 minutes. Add 2 Tbsp. flour and cook for 2 minutes. Add 1 ¾ c. chicken broth and 3 c. reserved tomato juice as well as roasted tomatoes. Simmer 10 minutes.
Strain & blend solids & 1 c. broth until very smooth. Return to pot with strained liquids. Bring back to simmer & add ½ c. heavy cream. Heat through. Off heat add 2 Tbsp. brandy if using.