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We hope you got benefit from reading it, now let’s go back to cream of tomato soup recipe. You can have cream of tomato soup using 10 ingredients and 11 steps. Here is how you do it.
The ingredients needed to cook Cream of tomato soup:
- Provide 48 oz #10 can Diced tomatos (reserve juice)
- Provide 1/3 cup brown sugar
- Provide 8 oz unsalted butter
- You need 1/2 cup shallots
- Provide 2 oz tomato paste
- Use pinch allspice
- Prepare 2 oz all-purpose flour
- Use 2 quart chicken stock
- Take 1 pints heavy cream
- Take salt and cayenne
Steps to make Cream of tomato soup:
- Preheat oven to 450. Line sheet pan with foil
- Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar
- Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly
- In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.
- Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.
- Add the flour to make a roux, cook for about 1 minute
- Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.
- Return to sauce pan, return heat to medium, add cream. Whisk together
- Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes
- Transfer to blender, and working in batches, blend until very smooth.
- Season with salt and cayenne as needed.
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