Ingredients
- 2lbs roasted tomatoes. Check recipe for slow roasted tomatoes
- 1 1/2 tablespoons dark brown sugar
- 4 tablespoons unsalted butter
- 1 medium onion, any colour
- 1 tablespoon tomato paste
- Pinch ground allspice
- 2 tablespoon all-purpose flour
- 1 3/4 cups vegetable or chicken stock
- 1/2 cup heavy cream
- 2 tablespoons brandy or dry sherry (optional)
- Salt and cayenne pepper
Instructions
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Heat butter over medium heat in large saucepan until foaming. Add onion, tomato paste and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until onions are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add vegetable or chicken stock, whisking constantly to combine; stir in reserved tomato juice. Add peeled, roasted tomatoes to the pot. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
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Off the heat, use an immersion blender to puree soup until smooth. Add cream — I often start with just 1/4 cup, adding the last 1/4 cup, if we wish, drizzled over serving bowls — warm over low heat until hot, about 3 minutes. Off heat, stir in brandy and season with salt and cayenne. Serve immediately.