Savory Roasted Tomato Cream Soup
Experience the rich, comforting flavors of this Savory Roasted Tomato Cream Soup, a delightful twist on a classic. This recipe transforms humble canned whole tomatoes into a velvety, luscious soup that captures the essence of fresh tomatoes through the magic of roasting. The roasting process intensifies their natural sweetness while the addition of shallots, butter, and cream creates a luxurious depth of flavor. Perfect for a cozy evening or as a starter for a dinner gathering, this soup is simple yet impressive; just be sure to reserve the tomato juice, as it plays a key role in achieving the perfect texture. Serve with crusty bread for dipping and enjoy the heartwarming goodness of this homemade dish!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Whole tomatoes, canned
56 ounces (Drained and reserved juice)
Dark brown sugar
1.5 tablespoons (Sprinkled over the tomatoes)
Unsalted butter
4 tablespoons (Melted)
Shallots
4 large (Minced)
Tomato paste
1 tablespoon (Added to shallots)
Ground allspice
1 pinch (Added to shallots)
Unbleached all-purpose flour
2 tablespoons (To thicken the soup)
Chicken stock or low sodium chicken broth
1 and 3/4 cups (To add to the soup)
Heavy cream
1/2 cup (To make the soup creamy)
Brandy or dry sherry
2 tablespoons (For flavor)
Table salt
To taste (To season the soup)
Cayenne pepper
To taste (For heat)
Instructions
1
Preheat your oven to 450°F (230°C) and adjust the oven rack to the upper-middle position.
2
Line a cookie sheet with aluminum foil for easy cleanup.
3
Spread the drained whole tomatoes in a single layer on the foil-lined sheet and sprinkle evenly with dark brown sugar.
4
Roast in the preheated oven until the tomatoes have released their juices and begin to caramelize, about 30 minutes. Keep an eye on them to avoid burning.
5
Once roasted, allow the tomatoes to cool slightly, then gently peel them off the foil and transfer them to a small bowl. Set aside.
6
In a medium nonreactive saucepan, melt the unsalted butter over medium heat until foaming. Add the minced shallots, tomato paste, and a pinch of allspice.
7
Reduce the heat to low, cover the pan, and cook while stirring occasionally until the shallots are soft, about 7 to 10 minutes.
8
Stir in the unbleached all-purpose flour and cook for an additional 30 seconds, ensuring it is well combined.
9
Slowly whisk in the chicken stock while continuing to stir to prevent lumps. Add the reserved tomato juice and the roasted tomatoes.
10
Cover the pot, increase the heat to medium, and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally to blend the flavors.
11
Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Alternatively, if using a standard blender, transfer the mixture to a medium bowl, strain it into the blender, and blend until smooth before returning it to the pan with the remaining liquid.
12
Stir in the heavy cream and heat over low heat until it's warmed through, about 3 minutes—avoid boiling.
13
Finally, remove from heat and stir in the brandy or dry sherry, seasoning to taste with salt and cayenne pepper. Serve the soup immediately, garnished as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Roasted Tomato Cream Soup?
It is a rich and comforting soup that transforms canned whole tomatoes into a velvety dish through roasting and blending with cream, shallots, and butter.
What oven temperature is needed for roasting the tomatoes?
Preheat your oven to 450 degrees Fahrenheit or 230 degrees Celsius for roasting the tomatoes.
How long should I roast the tomatoes?
Roast the tomatoes for about 30 minutes until they release their juices and begin to caramelize.
Why is dark brown sugar added to the tomatoes?
The sugar is sprinkled on the tomatoes to enhance their natural sweetness and aid in the caramelization process during roasting.
Is the canned tomato juice used in the recipe?
Yes, you must reserve the juice from the 56 ounces of canned tomatoes as it is added back into the soup later to achieve the perfect texture.
Where should the oven rack be placed for roasting?
The oven rack should be adjusted to the upper-middle position for optimal roasting.
How should I prepare the baking sheet for the tomatoes?
Line a cookie sheet with aluminum foil to ensure easy cleanup after the roasting process.
What type of saucepan is recommended for this soup?
A medium nonreactive saucepan is recommended to prevent metallic flavors from reacting with the tomatoes.
How are the shallots prepared for the soup?
The recipe calls for four large shallots that should be finely minced.
What spices are added to the butter and shallots?
A pinch of ground allspice and tomato paste are added to the melted unsalted butter and minced shallots.
How long should the shallots be cooked?
Reduce the heat to low, cover the pan, and cook the shallots for 7 to 10 minutes until they are soft.
How is the soup thickened?
The soup is thickened by stirring in two tablespoons of unbleached all-purpose flour and cooking it for 30 seconds.
What type of stock is used in this recipe?
The recipe requires 1 and 3/4 cups of chicken stock or low sodium chicken broth.
When do I add the roasted tomatoes to the pot?
Add the roasted tomatoes and the reserved tomato juice to the saucepan after slowly whisking in the chicken stock.
How long does the soup simmer after boiling?
Once the mixture reaches a gentle boil, reduce the heat to low and let it simmer for about 10 minutes.
What equipment can I use to puree the soup?
You can use an immersion blender directly in the saucepan or a standard blender to puree the soup until smooth.
What is the procedure for using a standard blender?
Transfer the mixture to a bowl, strain it into the blender, blend until smooth, and then return it to the pan with the remaining liquid.
How much heavy cream is added to the soup?
Add 1/2 cup of heavy cream to the pureed mixture to create a luxurious and creamy texture.
Why shouldn't the soup boil after adding the cream?
The soup should be heated over low heat for about 3 minutes until warmed through; boiling can cause the cream to separate or change texture.
What spirits can be added for extra flavor?
You can stir in 2 tablespoons of brandy or dry sherry just before serving for a depth of flavor.
How is the soup seasoned?
The soup is seasoned to taste with table salt and cayenne pepper for a hint of heat.
Should the roasted tomatoes be peeled?
Yes, after roasting and allowing them to cool slightly, gently peel the tomatoes off the foil before transferring them to a bowl.
How many ounces of tomatoes are needed?
The recipe calls for 56 ounces of canned whole tomatoes.
Is this recipe considered easy to make?
Yes, the recipe is tagged as easy and focuses on simple steps like roasting and blending to achieve high-quality results.
Can I use unsalted butter?
Yes, the recipe specifically calls for 4 tablespoons of unsalted butter.
What is the total ingredient count for this recipe?
There are 12 ingredients used in this Savory Roasted Tomato Cream Soup.
What are the recommended serving suggestions?
The soup should be served immediately, garnished as desired, and is perfect when paired with crusty bread.
What are the common tags for this dish?
Common tags include soup, tomato, cream, easy, comfort food, low protein, and roasted tomatoes.
When should the tomato paste be added?
Add the tomato paste to the saucepan once the unsalted butter has melted and is foaming, along with the shallots.
Can I substitute the chicken stock?
While the recipe specifies chicken stock or broth, a vegetable broth could be used as a substitute for a vegetarian version.