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1
Preheat oven to 450 degrees; adjusting oven rack to upper-middle position.
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2
Line cookie sheet with foil.
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3
Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
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4
Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
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5
Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
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6
Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
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7
Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
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8
Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
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9
Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
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10
Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
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11
Remove from heat and using an immersible blender puree the tomatoes.
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12
(If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.).
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13
Add cream, and heat over low heat until hot, about 3 minutes.
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14
Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
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15
To Make Ahead.
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16
This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.
