This is my creamy tomato soup recipe, just like the title says.
I don’t remember where I first found it, but I’ve been making it for years. I love it — and unless the people I’ve cooked it for are lying, they love it too.
The secret, I think, is the bit of allspice and the brown sugar.
A couple of tips that make it especially good: I like using canned San Marzano tomatoes for the richest flavor. I’ve tried other kinds, but San Marzano always gives a deeper, more tomato-forward taste.
Another mama tip: when I’m pressed for time, I skip the roasting. I separate the tomatoes from their juice, warm them in the pot with a little olive oil, sprinkle the brown sugar on top, and cook it down for a bit. It’s a great shortcut if you don’t have 45 minutes to roast.
I hope you make this — and I hope you like it. It’s delicious with or without the grilled cheese.
Creamy Tomato Soup
2 (28-ounce) cans whole tomatoes in juice, drained, 3 cups juice reserved
1 1/2 tablespoons dark brown sugar
3 tablespoons unsalted butter
4 large shallots, minced (about 1/2 cup)
1 tablespoon tomato paste
Pinch ground allspice
2 tablespoon all-purpose flour
1 3/4 cups chicken stock, homemade or canned low-sodium
1/4 cup heavy cream
Salt and cayenne pepper
Heat oven to 450° F. Line a rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over a strainer set in a bowl and push out seeds, allowing juices to fall through the strainer into bowl. Spread tomatoes in single layer on foil. Sprinkle evenly with dark brown sugar. Bake for 30 minutes or until all liquid has evaporated and tomatoes begin to color. When tomatoes are cool enough to handle, then peel them off foil; transfer to small bowl and set aside.
Heat butter over medium heat in a large saucepan until foaming. Add shallots, tomato paste and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
Remove pan from heat and puree soup using an immersion blender. Alternately, you could strain soup to separate solids and liquids and then puree the solids with a cup of the strained liquid until smooth and return everything to pot. In either method, once you have a smoothly pureed soup you should warm it over a low flame and add the cream, salt and cayenne pepper to taste.
This makes about 6 servings of soup.