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Cream of Tomato Soup

Source of Recipe

From "Cooking for Comfort" by Marian Burros


Recipe Introduction

"I had no intention of including a tomato soup in this book, but when so many people mentioned tomato soup in the same breath as toasted cheese sandwiches, the die was cast. It's not Campbell's; it's better."

List of Ingredients

â—¦ Three 28-ounce cans whole tomatoes packed in liquid, drained, liquid reserved
â—¦ 2 tablespoons unsalted butter
â—¦ 1 cup finely chopped onion
â—¦ 2 tablespoons flour
â—¦ 2 cups good-quality chicken stock or broth
â—¦ ¼ cup full-bodied dry white wine
â—¦ 1 tablespoon tomato paste
â—¦ 1 tablespoon lemon juice
â—¦ 1 tablespoon sugar
â—¦ Salt to taste
â—¦ ¾ cup heavy cream


Recipe

Place the oven rack in the upper third of the oven. Preheat the oven to 450 degrees. Line a jellyroll pan or rimmed cookie sheet with foil.

Put the tomatoes from two cans in a single layer on the pan.
Roast the tomatoes for 30 minutes. Remove them from the sheet and peel off any foil; cut off any browned parts. Cut each tomato in half.

Melt the butter in a heavy-bottomed pot. Sauté the onion over medium heat for about 10 minutes, until the onion is soft. Remove the pan from the heat and stir in the flour. Return the pan to medium heat and whisk in the chicken stock. Stir in 2 cups of the reserved tomato liquid, the wine, tomato paste, lemon juice, sugar, and roasted tomatoes. Bring to a boil, reduce the heat, and simmer for 10 minutes to blend, stirring occasionally.

Remove the tomatoes from the soup, place them in a food processor with some of the liquid, and purée. Set them aside and purée the rest of the mixture; combine in a pot and season with salt.

Warm the soup over low heat. Add the cream and stir to blend.
Serve hot.

Makes 6 ½ cups