Submitted by: Marcia
Attributed to: Hannah and Richard
Category: Entrees
Description: A really fantastic tomato soup! Forget Campbell's! You can omit the cream for a soup versus bisque. Don't forget the cheeser.
Prep Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Difficulty rating: 2
Ingredients:
2 (28 ounce) cans whole tomatoes, drained of juices (San Marzano preferred)
1 Tablespoon olive oil
1 Tablespoon light brown sugar
4 Carrots, peeled and chopped
2 Shallots, quartered
Salt and freshly ground black pepper
3 Tablespoons unsalted butter
1/2 Teaspoon crushed red pepper
2 Cloves garlic, minced
1 Tablespoon tomato paste
2 Tablespoons dry sherry
1 (28 ounce) can crushed tomatoes (San Marzano preferred)
1 - 2 Cups chicken stock
1/4 Cup heavy cream
Special tools/utensils needed:
Immersion blender, lined baking sheet (silicone or parchment), Dutch oven
Directions:
Preheat oven to 400 degrees F
In a mixing bowl, combine the drained tomatoes, olive oil, light brown sugar, carrots, and shallots; toss to coat. Season the vegetable with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet. Roast until caramelized, about 30 minutes.
Heat a dutch oven over medium heat. Add butter and cook until foaming. Add the crushed red pepper and garlic, sautee for 1 minute. Add tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes. If using heavy cream, add the heavy cream and using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust consistency to how you like it