Traditional Cream of Tomato Soup

Serves 4

2 (28 oz) cans whole peeled tomatoes packed in juice, reserving 3 C liquid

1 ½ T brown sugar

4 T unsalted butter

4 large shallots

1 T tomato paste

Pinch of ground allspice

2 T all-purpose flour

1 ¾ C chicken broth

½ C Heavy Cream

Salt, pepper, and cayenne pepper for seasoning

Pre-heat oven to 450 degrees.  Line a rimmed baking sheet with foil.  Seed the tomatoes in a strainer set over a bowl.  Carefully open each tomato, pushing out the seeds and allowing the juice to run into the bowl.  Spread seeded tomatoes on a single layer on the baking sheet.  Sprinkle tomatoes with brown sugar and roast until all liquid has evaporated and tomatoes are beginning to color.  ~ 30 minutes.

Heat butter in a large saucepan on medium heat.  Add the shallots, tomato paste and allspice.  Cover and cook on low, stirring occasionally until the shallots are soft.  7-10 minutes.   Add flour and cook, stirring constantly until combined, about 1 minute.  Gradually whisk in broth, reserved tomato juice and roasted tomatoes.  Cover , increase the heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.  (this helps to meld the flavors)

Strain mixture into a medium bowl and transfer the solids into a blender.  Add 1 C liquid and puree until smooth.  Combined pureed mixture with remaining strained liquid back in saucepan.  Add the cream and warm on low until hot.  Season with salt, pepper, and cayenne to taste.  (Do not omit cayenne pepper – this does not make the soup spicy, but instead gives it depth and added flavor)