This is the best cream of tomato soup I have ever tasted – it’s full of flavor, creamy, and has a buttery richness that comes from shallots and brandy. It’s worth the extra effort, I promise. Adapted from Smitten Kitchen.
- 2 x 28 oz (large) cans chopped tomatoes
- 1.5 T brown sugar (for a sweet soup, use 2T)
- 4 T butter
- 4 large shallots, minced (~1/2 c)
- 1-2 T tomato paste
- pinch allspice
- 2 T flour
- 1 3/4 c vegetable or chicken broth
- 1/2 c heavy cream
- 4 T brandy (I used more like 6)
- salt and pepper to taste
- Drain tomatoes in a bowl, and reserve 3 c juice.
- Cook tomato chunks over medium-high heat with brown sugar until most of the liquid has evaporated, about 15 minutes.
- Heat butter over medium high heat, add shallots, tomato paste, and allspice. Reduce to low heat, cover, and cook 7-10 minutes, stirring occasionally until the shallots are fully cooked (translucent).
- Add flour, stir to fully incorporate, and heat for about 30 seconds.
- Gradually add stock, tomato juice, and tomatoes. Cover, and let simmer for 10 minutes, stirring occasionally.
- A few minutes before you are done cooking, add brandy. Then take off of heat, let cool for a few minutes, and puree with a hand blender until the soup reaches a smooth consistency.
- Add cream, and return to a very low heat to gently warm the soup. Add salt and pepper to taste.