Friday, July 8, 2011

Ultimate Cream of Tomato Soup

Ever since I made homemade tomato soup for the first time, I haven't bought a can of the stuff since. There is no comparison. Absolutely none. The homemade stuff is SOOOO good! And I have tried many homemade recipes, a lot of them good. This one is the best.

Some are too liquidy or herby or are lacking in tomato flavor, just vaguely resembling tomato soup. Oh boy. Even the one's that are good are put too shame by this soup. It will now be the only tomato soup I make. It's perfect. Another Cooks Illustrated brain child. Jeez, I like them more and more with each recipe I get from them...

I love the idea of using flour as a thickener. It doesn't effect the taste but it adds to the consistency making it rich without having to add extra cream. I bet this soup would be delicious even without the cream, that's how good it is. I can't say enough about this soup. You MUST try this. Do it for yourself. I know that there are some extra steps involved (it is Cooks Illustrated after all) but it really makes a huge difference.

I served this with some Drop Biscuits- Yumm!

Ultimate Cream of Tomato Soup
adapted from Cooks Illustrated
Print Recipe

  • 2(28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
  •       1 1/2tablespoons dark brown sugar
  • 4tablespoons unsalted butter
  • 4large shallots , minced
  • 1tablespoon tomato paste
  • Pinch ground allspice
  • 2tablespoons unbleached all-purpose flour
  • 1 3/4cups chicken stock or canned low-sodium chicken broth
  • 1/2cup heavy cream
  • 2tablespoons brandy or dry sherry
  • Table salt
  • Cayenne pepper

  1. 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 nonreactive 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; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Add remaining reserved liquid.
  4. Return the pureed mixture to the saucepan, add cream, and heat over low heat until hot, about 3 minutes. Off heat, stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.

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