Cream of Tomato Soup

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


  1. Drain tomatoes in a bowl, and reserve 3 c juice.
  2. Cook tomato chunks over medium-high heat with brown sugar until most of the liquid has evaporated, about 15 minutes.
  3. 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).
  4. Add flour, stir to fully incorporate, and heat for about 30 seconds.
  5. Gradually add stock, tomato juice, and tomatoes. Cover, and let simmer for 10 minutes, stirring occasionally.
  6. 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.
  7. Add cream, and return to a very low heat to gently warm the soup.  Add salt and pepper to taste.

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