Soup -- Year-Round Creamy Tomato Soup (from Cooks Illustrated)
Submitted by dvdlee on August 27, 2004 at 10:12 am

DESCRIPTION
Soup -- Year-Round Creamy Tomato Soup (from Cooks Illustrated)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
2 cans (28 ounces each) whole tomatoes (Glen Muir is best, follow by Progresso)(not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
1 1/2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced
1 tablespoon tomato paste
Pinch ground allspice
2 tablespoons all-purpose flour
1 3/4 cups chicken stock or canned low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons brandy or dry sherry
Salt and cayenne pepper

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar. 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.
2. Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 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 boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
3. Strain mixture into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Place pureed mixture and remaining strained liquid in 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 and cayenne, and serve immediately.

Notes from DvdLee:

Be sure and remove the hard stem ends from the tomatoes before roasting. I also cut the tomatoes almost in 1/2 so the juice in the interior escapes.

If you don't have shallots available or around, just substitue minced onion & garlic (around 1/8 of a medium onion and 1 clove of garlic)

I like a chunky soup, so I don't puree the soup, but just make sure the tomatoes are not in big pieces.

I like to garnish the soup in different ways:
add some fresh basil on top
top with shaved reggiano cheese
top with one or two snow pea pods (raw)
put a dab of yogurt, sour cream or creme freche in the center

This is a nice soup, pretty low in fat (I use 1/2 N 1/2, and only half what the recipe calls for), easy to make, is available year-round and is so much better than the famous Andy Warhol can!