Ultimate Cream of Tomato Soup

When we got married we were gifted a subscription to Cooks Illustrated and we've been hooked ever since! It has taught us both how to cook and it inspires me to try something new at least once a week. Some recipes are more involved than others but it is certainly worth the extra step(s) and ingredients! We also have an online membership, where you can search recipes, equipment reviews, watch cooking videos, and print out shopping lists. Thanks to Cooks Illustrated, P is a HUGE fan of roasted carrots and now tomato soup! I've included the recipe below but it is also online (you will need to sign up for the 14-day free trial).

Ingredients:

2 (28 oz.) cans whole tomatoes (not packed in puree), drained AND seeded, 3 cups juice reserved

1 1/2 tbsp dark brown sugar (I used light)

4 tbsp unsalted butter

4 large shallots, minced

1 tbsp tomato paste

Pinch ground allspice

2 tbsp unbleached all-purpose flour

1 3/4 cups chicken stock or canned low-sodium chicken broth

1/2 cup heavy cream

2 tbsp brandy or dry sherry*

table salt

cayenne pepper

(This is our stove from the 1950's. There is no 'medium' or 'low' heat.)

Instructions:

1. Heat oven to 450º and position rack to upper-middle position; line cookie sheet with foil (A MUST). Spread tomatoes in single layer on foil and sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly and transfer to small bowl. Set aside.

2. Heat butter over medium heat in medium nonreactive (nonstick) saucepan until foaming; add minced shallots, tomato paste, and allspice. Reduce heat to low and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium and bring to boil; reduce heat to low and simmer, stirring occasionally, about 10 minutes.

3. Strain mixture into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender, add 1 cup strained liquid and puree until smooth. Add remaining reserved liquid and puree.

4. Return pureed mixture to saucepan, add cream, and heat over low heat until hot, about 3 minutes. Off heat, stir in sherry; season to taste with salt and cayenne, and serve immediately!

Will made grilled (gouda) cheese sandwiches with French bread, my favorite!

*2 tbsp of sherry was PLENTY, I will only do 1 tbsp next time.