minestrone with chicken meatballs

daisi - January 3, 2014

my september/october menu

daisi - January 3, 2014

creamy tomato soup

daisi - January 3, 2014
chicken minestrone_5
september october
creamy tomato soup

creamy tomato soupOne of my besties (is there a new word for bestie yet?) had a soup extravaganza over her fall break this year. A different soup for every day, I so wish I had fall break (and spring break for that matter) so I could have such fun days cooking soups upon soups. Until that day comes, I will stick with living vicariously through Karin (and my other teacher friends). I asked for the best of the best that she made that week and she shared this recipe for Ultimate Cream of Tomato soup with me and I am sharing it with you because ohhhh myyy it is GOOD.

here’s what you’ll need:

  • (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
  • 1 1/2tablespoons dark brown sugar
  • 4 tablespoons unsalted butter
  • 4 large shallots, minced
  • 1 tablespoon tomato paste
  • Pinch ground allspice
  • 2 tablespoons unbleached 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
  • Table salt
  • Cayenne pepper

Heat oven to 450° and adjust the oven rack to the upper-middle position. Line a jelly-roll pan or rimmed cookie sheet with foil and spread the canned tomatoes in single layer. Sprinkle evenly with brown sugar and bake until all liquid has evaporated (about 30 minutes). Let tomatoes cool for 5 minutes, then peel them off the foil and transfer to a bowl and set aside.

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In a nonreactive saucepan, heat butter over medium heat until foaming. Next add shallots, tomato paste, and allspice and reduce heat to low, cover and cook (stirring occasionally), until shallots are softened (about 7 to 10 minutes).

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Add flour and stir constantly, until thoroughly combined (only about 30 seconds). Whisking constantly, gradually add chicken stock, reserved tomato juice and lastly, stir in the roasted tomatoes. Increase heat to medium, cover and bring to boil. As soon as it boils, reduce heat to low and simmer, stirring occasionally (about 10 minutes).

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Here, if you have an immersion blender, simply blend the soup until smooth. If you don’t have an immersion blender, 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. Add remaining reserved liquid.

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Return the pureed mixture to the saucepan, add cream, and heat over low heat until hot, about 3 minutes. Turn off the heat and  stir in brandy or sherry (not 100% necessary) and season to taste with salt and cayenne, and serve immediately. I suggest serving with a grilled cheese sandwich!

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Make Ahead Tip: This soup can be prepared through step 3, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. 

Baby and mom approved!

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creamy tomato soup

creamy tomato soup

Ingredients

  • 2 (28 ounce) cans whole tomatoes (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 unbleached 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
  • Table salt
  • Cayenne pepper

Instructions

  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. Add remaining reserved liquid.
  4. 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 and cayenne, and serve immediately.

Notes

To Make Ahead: This soup can be prepared through step 3, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 4.

http://shesthebross.com/2014/01/creamy-tomato-soup/

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