Cream of tomato soup

1. 1

   Preheat oven to 450.

2. 2

   Line sheet pan with foil

3. 3

   Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar

4. 4

   Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes.

5. 5

   Let tomatos cool slightly

6. 6

   In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.

7. 7

   Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.

8. 8

   Add the flour to make a roux, cook for about 1 minute

9. 9

   Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.

10. 10

    Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes

11. 11

    Transfer to blender, and working in batches, blend until very smooth.

12. 12

    Return to sauce pan, return heat to medium, add cream.

13. 13

    Whisk together

14. 14

    Season with salt and cayenne as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.