This cream of tomato soup is loaded with flavor and really easy to make.
This tomato soup is a blend of canned whole tomatoes that you roast in the oven until slightly caramelized, the juice from the can, chicken stock, shallots sautéed in butter, and heavy cream, along with salt, cayenne pepper, and allspice.
Plus, there are a couple of tablespoons of brandy in the soup to warm it up.
This soup is wonderful served with a salad, a couple of slices of crusty bread, or, of course, a grilled cheese sandwich.
Ingredient Notes:
Be sure to use whole canned peeled tomatoes in juice. You will need two 28-ounce cans.
To add to the tomato flavor, this recipe also calls for tomato paste. You'll just need a tablespoon. For when I don't have any tomato paste in my pantry, I keep a jar of tomato powder in the refrigerator. It's great for making your own tomato paste by adding just a little bit of water!
I found the product at a spice shop years ago and have been using it ever since. I love using it in a pinch to add some umami.
For the spices, a little bit goes a long way. Add just a pinch of ground allspice and a little bit more of cayenne. Don't add any salt until you taste the soup. The amount of salt you will need to add will vary based on the chicken stock you use as well as the canned tomatoes.
For the cream, use heavy cream. Stir some of it into the finished soup and heat it through, and then save the rest for decorating the top after you ladle it into bowls.
I like to use a plastic squeeze bottle for adding extra cream at the end. You could also just dribble some on with a spoon, or just add more heavy cream to the soup and don't worry about decorating with cream.
Tips for Making this Soup:
Before roasting the tomatoes, be sure to split them open and remove the seeds. You will need to do this over a mesh sieve perched on a mixing bowl. Once you've picked out the seeds, place the split tomatoes onto a foil lined baking sheet that you've sprayed with spray oil. Don't worry if a few seeds sneak onto the pan.
Second, you can puree the soup with an immersion blender, which is what I did. It saves a lot of time and there is less dishwashing.
Another option is to strain the solids from the soup and place them in a blender along with a little bit of liquid and puree it for about a minute. This method will give you the smoothest possible soup.
Finally, this soup makes great leftovers. Just keep in mind, to reheat the soup, do not boil it. Reheat it over low heat, stirring regularly, because of the cream.
More Tomato Soups You May Also Like:
Roasted Tomato and Pepper Soup
More Creamy Soups from the Soup Saturday Swappers:
- Broccoli Cheese Soup in a Bread Bowl by A Day in the Life on the Farm
- Cream of Tomato Soup from Karen's Kitchen Stories (you are here)
- Nawabi Mutton Paya Stew from Sneha's Recipe
Cream of Tomato Soup
Ingredients
- 2 - 28 ounce cans whole peeled tomatoes in juice
- 1 1/2 tablespoons dark brown sugar
- 4 tablespoons unsalted butter
- 4 shallots, minced
- 1 tablespoon tomato paste
- Pinch of ground allspice
- 2 tablespoons all purpose flour
- 1 3/4 cups chicken (or vegetable) stock
- 3 cups of reserved tomato juice from the canned tomatoes
- 1/2 cup heavy cream, divided
- 2 tablespoons brandy, optional
- 1/4 teaspoon cayenne pepper
- Salt to taste
Instructions
- Heat your oven to 450 degrees F. Line a half sheet pan with foil and spray it with spray oil.
- Place a mesh sieve over a bowl or large measuring cup and pour the tomatoes, one can at a time, into the sieve to drain the juice into the bowl/cup. Reserve 3 cups of the tomato juice.
- With your hands, split open each tomato and remove the seeds. Place the split tomatoes onto the baking sheet.
- Sprinkle the tomatoes evenly with the brown sugar and bake them for 30 minutes on the middle or upper middle rack. The tomatoes should be fairly dry and just beginning to color.
- While the tomatoes are roasting, in 4 quart saucepan, melt the butter over medium heat until it just begins to sizzle. Add the minced shallots, the tomato paste, and the pinch of allspice and stir. Cover and lower the the heat to low and cook for about 8 minutes, stirring occasionally.
- Sprinkle with the flour and cook, stirring constantly, for about a minute.
- Slowly add the chicken stock, whisking constantly until combined. Add the tomato juice and the roasted tomatoes and bring everything to a boil. Reduce the heat and cook on low, covered, for 10 minutes.
- Off heat, use an immersion blender to puree the mixture. Alternatively, strain out the solids and blend them in a blender with a cup of the liquid until smooth. Add back to the soup in the pan.
- Add 1/4 cup of the cream, the brandy, and the cayenne pepper. Season with salt to taste. Gently reheat over low heat.
Nutrition Facts
Calories
179.14Fat (grams)
11.84Sat. Fat (grams)
7.21Carbs (grams)
14.44Fiber (grams)
1.45Net carbs
12.98Sugar (grams)
9.18Protein (grams)
3.5Sodium (milligrams)
207.25Cholesterol (grams)
33.44Recipe adapted from Smitten Kitchen who adapted it from America's Test Kitchen
What a creamy and tempting tomato soup!
ReplyDeleteI've never thought of roasting canned tomatoes. What a great idea. Thanks Karen
ReplyDelete