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Tomato Bisque: Submitted by: Meg Martin | Date Added: 12 Mar 2013
Listed in: Soups, Stews, and Chowders

2 - 28oz. Cans whole tomatoes, packed in juice, drained, 3 cups reserved
1.5 T. Brown sugar
4 T. Unsalted butter
1/2 c. Chopped shallots
2 T. Tomato paste
Pinch ground allspice
1 3/4 c. Chicken broth (or water with veggie bouillon)
1/2 c. Cream
2 T. Brandy or sherry
Salt & cayenne

Cooking Instructions

This is a "bright" yummy soup. Sooooo much better than Campbell's. It makes tomato soup worth eating.

1) Adjust oven rack to upper-middle position and heat oven to 450F. Lined rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

2) Heat butter over medium heat in 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. 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.

3) Pour mixture through strainer and into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Place pureed mixture and remaining strained liquid in saucepan. Add cream and warm over low heat until hot, about 3 minutes. Off heat, stir in brandy and season with salt and cayenne. Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)

Based on a Smitten Kitchen blog entry entitled "classic grilled cheese + cream of tomato soup" that was based on a Cook's Illustrated recipe.

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