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1
Adjust oven rack to upper-middle position and heat oven to 450 degrees.
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2
Line rimmed baking sheet with foil.
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3
With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl.
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4
Spread seeded tomatoes in single layer on foil.
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5
Sprinkle evenly with brown sugar.
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6
Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
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7
Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
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8
Heat butter over medium heat in large saucepan until foaming.
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9
Add shallots, tomato paste, and allspice.
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10
Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
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11
Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
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12
Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes.
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13
Cover, increase heat to medium, and bring to boil.
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14
Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
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15
Pour mixture through strainer and into medium bowl; rinse out saucepan.
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16
Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth.
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17
Place pureed mixture and remaining strained liquid in saucepan, add cream and warm over low heat until hot, about 3 minutes.
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18
Off heat, stir in brandy or dry sherry and season with salt and cayenne.
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19
Serve immediately.
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20
(Soup can be refrigerated in an airtight container for up to 2 days.
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21
Warm over low heat until hot; do not boil.
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22
).
