Tomato Soup

This recipe has been derived from Cook's Illustrated Magazine's recipe for cream of tomato soup. We played with it a bit to get a very tasty tomato soup with a strong tomato flavor. The recipe can be made easier and about 30 minutes faster if you can find fire-roasted whole tomatoes. The Shaws supermarket here in Middletown, RI has them hidden on the bottom shelf in the Foods-Of-The-World section. Be warned… Once you try this soup, you may never want that canned kind ever again.

Ingredients:

2 cans (28 oz.) whole tomatoes, drained, 3 cups juice reserved. (Get fire-roasted tomatoes if possible)
1 1/2 tablespoons brown sugar
4 tablespoons unsalted butter
4 large shallots minced
1 tablespoon tomato paste
pinch ground allspice
2 tablespoons unbleached all-purpose flour
1 3/4 cups chicken stock or canned low-sodium chicken broth
Salt
Cayenne pepper (optional)
Asiago cheese (optional)

1. Skip this step if you can find fire-roasted tomatoes. Just make sure to add the brown sugar later when you add the tomatoes. Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

2. Heat butter over medium heat in medium non-reactive saucepan until foaming; add shallots, tomato paste, and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

3. Strain mixture into medium bowl; Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Place pureed mixture and remaining strained liquid in saucepan, and heat over low heat until hot, about 3 minutes. Season to taste with salt and cayenne, and serve immediately with coarsely grated asiago cheese.