65 minutes
A rich and flavorful tomato soup with a silky texture, enhanced by roasting and caramelizing the tomatoes.
Whole Tomatoes, drained, seeded
0 oz
Dark Brown Sugar
tablespoons
tablespoons
Shallots, minced
each
tablespoons
Ground Allspice
pinches
Unbleached All-Purpose Flour
tablespoons
cups
cups
Brandy
tablespoons
pinches
1. Roast Tomatoes
Preheat your oven to 450 degrees and place the rack in the upper-middle position. Line a jelly-roll pan or a rimmed cookie sheet with foil. Spread the seeded tomatoes on the pan and sprinkle them with dark brown sugar. Roast in the oven for about 30 minutes, until the tomatoes begin to color and their liquid has evaporated. Allow the tomatoes to cool slightly, then peel them and transfer them to a small bowl.
2. Cook Shallots
While the tomatoes are roasting, heat the butter in a medium nonreactive saucepan over medium heat until it starts to foam. Add the minced shallots, tomato paste, and a pinch of ground allspice. Reduce the heat to low, cover the pan, and cook for 7 to 10 minutes, stirring occasionally, until the shallots are softened and the mixture is fragrant.
3. Add Flour
Sprinkle the flour over the shallot mixture and stir constantly for about 30 seconds to cook the raw flour taste out.
4. Combine Ingredients
Gradually whisk in the chicken stock, followed by the reserved tomato juice and the roasted tomatoes. Increase the heat to medium and bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes to blend the flavors.
5. Strain and Blend
Strain the mixture through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible. Transfer the solids and 1 cup of the liquid to a blender and process for 1 to 2 minutes until smooth. Combine the pureed mixture with the remaining liquid in a clean saucepan.
6. Finish Soup
Stir in the heavy cream and heat over low heat for about 3 minutes. Off the heat, add the brandy and season with salt and a pinch of cayenne pepper to taste.
Garlic Lover's . Include whole garlic cloves with the skin on to the roasting tray, squeeze out the roasted garlic, and blend it into the soup.
Classic Italian . Add fresh basil leaves and a sprig of oregano to the roasting tomatoes, infusing the soup with traditional Italian flavors.
Balsamic Redux . Drizzle balsamic vinegar over the tomatoes before roasting or add a splash of balsamic reduction to the finished soup for a tangy accent.
Smoky . Add a teaspoon of smoked paprika to the tomatoes prior to roasting for a subtle smoky flavor.
Cheesy Crisp . Top with baked Parmesan crisps for a salty, cheesy crunch that complements the soup's smoothness.
Use ripe, in-season tomatoes like Roma or heirloom varieties for the best flavor. If out of season, opt for high-quality canned San Marzano tomatoes.
Ensure even cutting of tomatoes for consistent roasting and add onions and garlic to the pan. Roast until caramelized at the edges for a rich flavor.
For a silky texture, puree the soup in a high-powered blender and strain through a fine-mesh sieve to remove seeds or skin fragments.
Properly salt the soup and add a dash of high-quality vinegar or fresh lemon juice to balance the sweetness of the tomatoes.
Use fresh herbs like thyme, basil, or oregano to enhance aroma and taste, adding during cooking and as garnish. Use dried herbs sparingly due to their potency.
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