Tuesday, November 23, 2010

Cream of (Roasted) Tomato Soup

This tomato soup is perfect for the cold nights that we've been having the last few days (although perhaps I just got wimpier since we've moved to California). And it was even better serving it with grilled cheese sandwiches and a cabbage salad. (We might have including crispy bacon inside our grilled cheese. I like to call it our almost non-meat meal.)

I couldn't decide whether to call this roasted tomato soup or cream of tomato soup, so why not combine the two?  Roasting whole peeled canned tomatoes (I did this ahead of time), stirring in a spice or two, adding just a touch of cream and whisky...whew!  We pureed half of the soup in the blender which made a very creamy texture but kept nice chunks of tomato.  I also lightened this recipe and we didn't miss the extra butter/cream/etc. 

Cream of Roasted Tomato Soup
Taken from: Smitten Kitchen
Serves 4-6
  • 2 (28-ounce) cans whole tomatoes packed in juice, drained, juices reserved
  • 1 1/2 tablespoons dark brown sugar
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup of large minced shallots, about 4 (I used minced onion instead)
  • 1 tablespoon tomato paste
  • Pinch ground allspice (you can substitute equal parts cinnamon, nutmeg, ground cloves, black pepper or omit entirely)
  • 2 tablespoon all-purpose or white whole wheat flour
  • 1 3/4 cups chicken stock, homemade or canned low-sodium
  • 1/4 cup heavy cream (I used fat free half-and-half)
  • 1 tablespoon brandy, dry sherry, whiskey (optional)
  • Salt and ground pepper 

-THIS STEP CAN BE DONE AHEAD OF TIME: Adjust oven rack to upper-middle position and heat oven to 450°F. Lined rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. 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.
-Heat butter and olive oil over medium heat in large saucepan until foaming. Add shallots/onions, tomato paste and allspice. 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. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes (this is an excellent time to make the grilled cheese sandwiches!)
-Pour half to 3/4 of the mixture to blender and puree until smooth. Place pureed mixture back into saucepan with remaining soup. Add cream and warm over low heat until hot, about 3 minutes. Off heat, stir in brandy and season with salt and pepper. Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)

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