Tomato Soup

1. 1

   Preheat an oven to 400u00b0F. Lightly oil a rimmed baking sheet. Cut the tomatoes in half lengthwise. Place them, cut side up, on the prepared baking sheet and brush with the 2 Tbs. oil. Roast until the tomatoes look somewhat shriveled, about 45 minutes. Let cool for about 20 minutes. Transfer the tomatoes and any juices to a food processor. Pulse until chopped, then rub the tomatoes and their juices through a coarse-mesh sieve placed over a bowl. You should have about 3 1/2 cups tomato puree. Discard the contents of the sieve.

2. 2

   In a large saucepan, melt the butter over medium-low heat. Add the celery and cook, stirring occasionally, until tender, about 5 minutes. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in the tomato puree, 1/2 cup stock, and the thyme and bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, for about 15 minutes. Stir in the sugar. In 3 or 4 batches, transfer the soup to a blender and process until smooth. Transfer to a clean saucepan, add the cream and heat until piping hot but not boiling. If the soup seems thick, thin with more stock. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.