Creamy Roasted Tomato Soup

Creamy Dreamy Roasted Tomato Soup.

This soup has a secret ingredient! A secret ingredient that you already have in your own kitchen.

The oven!

Regular old canned tomatoes are turned into little nuggets of super  powered tomato flavor through roasting in the oven.

It’s easy and delicious.

Here’s what you need:

Peeled Whole Tomatoes, Shallots, Butter, Heavy Cream, Brown Sugar, Flour, Chicken Broth, Tomato Paste, Brandy, Allspice, Cayenne Pepper, Salt & Pepper.

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Pre-heat the oven to 450 degrees.

For this recipe you need 2 (28 ounce – that’s the large size) cans of peeled whole tomatoes. Be sure to buy the ones packaged in their own juice and NOT the ones with tomato puree. You will need the juice for the soup.

Drain the tomatoes reserving all of the juice.

Carefully and gently break open the tomatoes and remove any seeds and liquid. I would recommend that you DO NOT wear your favorite white shirt for this process.

Place the little de-seeded tomato blobs on a sheet pan covered with foil. Note:  the foil is ESSENTIAL here. Without it, you will ruin your pan and have charred tomato bits.

Sprinkle 1-1/2 Tablespoons of brown sugar over the tops of the little tomato blobs. The sugar will help the tomatoes caramelize in the hot oven. You know how nuts I get about caramelizing. Caramelizing is good.

Pop the tomatoes in the 450 degree oven and bake for 30 minutes until they have mostly dried out and are just beginning to get a little color.

Strain the seeds out of the tomato juice. Be sure to get as much tomato pulp as possible by gently pressing the juice through the strainer with the back of a spoon or with your nice clean fingers. Set the juices aside for the soup and toss the seeds.

While the tomatoes roast, finely chop 4 large shallots.

Shallots are members of the onion family and have a lovely mild and sweet flavor. My store sells them in little mesh bags of 2 or 3 shallots. Look for them near the onions and garlic.

Melt 1/2 stick (4 Tablespoons) of butter in a large pot. Add the shallots and 1 Tablespoon of tomato paste to the pan.

Also add a pinch of allspice.

Allspice is a dried spice often used in holiday baking. Just a pinch adds a little nutty flavor to the soup.

Cook the shallots over low heat for about 5 minutes until they are tender but not browned. Be sure to stir often so the tomato paste doesn’t stick.

Now we’re going to make a little roux or thickener for the soup. Add 2 Tablespoons of flour to the shallots and stir to make a thick paste.

Stir and cook the roux for a minute so that the flour is absorbed into the shallots.  Add 1 (14 ounce) can  or 1-3/4 cups of low-sodium chicken broth*  and 3 cups of the reserved juices from the tomatoes. Whisk to remove any lumps.

*Of course, if you want this to be vegetarian, you can always substitute vegetable broth.

By now your tomatoes should be done. Let them cool slightly so you don’t burn your fingers off, then peel them off the foil and add them to the soup.

Bring the soup up to a boil and then reduce the heat to low, cover and simmer for about 15 minutes.

If you have an immersion blender, use it to blend the soup until all of the tomato chunks are gone and you have a lovely velvety texture.

The Kitchen Gadget Queen HIGHLY recommends an immersion blender as a Christmas gift idea. If you know someone who loves soup, they will love one of these.

If you don’t have an immersion blender, you can always blend the soup in a standard blender. It’s not just for Margaritas, you know. Just be sure to blend the soup in small batches and keep a firm hand AND a towel on top of the lid. Hot liquids will expand in the blender and cause bad things to happen to you and your kitchen if you don’t keep a good grip on the lid.

To jazz things up just a bit, add 2 Tablespoons of brandy to the soup. If you don’t have brandy you could substitute sherry.

Add 1/2 cup heavy cream.

Season with salt, pepper and cayenne pepper to taste. Don’t be afraid of the cayenne, it doesn’t heat up the soup too much but adds a nice little kick to the roasted flavor.

Warm the soup on low heat — once the cream goes in it is important that the soup not boil.

This recipe makes 4 servings of wonderful creamy roasted tomato goodness.

This ain’t no soup from a can!

Here’s the recipe!

Creamy Roasted Tomato Soup

By the way, those are Joy\’s Cheddar Black Pepper Biscuits from my favorite website They are divine. She bakes, drinks bourbon and has a new orange kitten. Sound like anyone else you know?

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