Creamy Tomato Soup
This recipe yields a comforting and rich creamy tomato soup, balancing the sweetness of brown sugar with tangy tomatoes and aromatic shallots. A classic roux base provides body, while chicken stock and heavy cream contribute to its velvety texture, creating a delightful and satisfying meal.
Equipment
- 1 Large Pot or Dutch Oven For simmering the soup
- 1 Chef's knife For mincing shallots
- 1 Cutting Board
- 1 Whisk For making the roux and stirring
- 1 Immersion Blender or Regular Blender For achieving a smooth, creamy texture
Ingredients
Main
- 56 oz whole tomatoes packed in juice , drained, 3 cups juice reserved
- 1 1/2 tbsp Dark Brown Sugar
- 3 tbsp Unsalted Butter
- 4 x Shallots large minced (about 1/2 cup)
- 1 tbsp Tomato Paste
- 1 pinch ground allspice
- 2 tbsp all-purpose flour
- 1 3/4 cup Chicken Stock homemade or canned low-sodium
- 1/4 cup Heavy Cream
- Salt and cayenne pepper to taste
Instructions
- Carefully drain the 56 oz can of whole tomatoes, reserving 3 cups of their juice.
- In a large pot or Dutch oven, melt the unsalted butter over medium heat.
- Add the minced shallots to the melted butter and sauté until softened and translucent, about 5-7 minutes.
- Stir in the tomato paste and a pinch of ground allspice, cooking for 1-2 minutes until fragrant.
- Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a light roux.
- Gradually whisk in the reserved tomato juice and chicken stock until the mixture is smooth and lump-free. Bring to a gentle simmer.
- Add the drained whole tomatoes and brown sugar to the pot. Continue to simmer gently for 15-20 minutes, allowing the flavors to meld.
- Remove the pot from the heat. Carefully use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a standard blender and process until smooth.
- Return the pureed soup to the pot. Stir in the heavy cream and gently reheat over low heat, being careful not to boil.
- Season the soup with salt and cayenne pepper to taste before serving hot.
Notes
To enhance depth of flavor, consider briefly roasting the drained whole tomatoes before adding them to the pot. When making the roux, cook the flour and butter for at least 2-3 minutes to eliminate any raw flour taste, ensuring a smooth finish. Be mindful of the allspice; it provides warmth, but too much can overpower the delicate tomato flavor. Always adjust salt and cayenne pepper at the very end. For an extra velvety texture, strain the pureed soup through a fine-mesh sieve after blending. Serve with fresh basil or a swirl of good quality olive oil.