Ultimate Cream of Tomato Soup

Name: Ultimate Cream of Tomato Soup
Yield: Serves 3 to 4 (Makes about 5 1/2 cups)
Ingredients: 2 , (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded; 1 1/2 tablespoons, dark brown sugar; 4 tablespoons, unsalted butter; 4 , large shallots, minced; 1 tablespoon, tomato paste; Pinch, ground allspice; 2 tablespoons, unbleached all-purpose flour; 1 3/4 cups, chicken stock or canned low-sodium chicken broth; 1/2 cup, heavy cream; 2 tablespoons, brandy or dry sherry; , cayenne pepper

162 comments

Appears in Cook's Illustrated November/December 1999, America's Test Kitchen TV

We found a way to make a soup with rich, perfectly balanced tomato flavor and silken texture even when fresh tomatoes are not available.

SERVES3 to 4 (Makes about 5 1/2 cups)

TIME1½ hours

has video

WHY THIS RECIPE WORKS

When developing our cream of tomato soup recipe, we found that good-quality, straight-from-the-can diced tomatoes were good, but not quite good enough. We got a more robust tomato flavor for our tomato soup recipe by using a technique known...

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