Cream of Tomato Soup

serves four

NOTE: Roasting the canned tomatoes improves their flavor and gives the soup a rich red color.

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Drain tomatoes in small strainer set over medium bowl. With your fingers, open whole tomatoes and remove seeds, allowing juices to fall through strainer and into bowl (see figure 6). Reserve 2 cups juice. Leaving seeds behind, transfer whole tomatoes to lined baking sheet and arrange in single layer (see figure 7). Sprinkle tomatoes with brown sugar and bake until completely dry and starting to color, about 30 minutes. Let cool slightly, then peel tomatoes off foil. Reserve.

2. While tomatoes are roasting, melt butter in medium saucepan over medium heat until foaming. Add shallots, tomato paste, and allspice. Reduce heat to low, cover, and sauté, stirring occasionally, until shallots are completely soft, 7 to 10 minutes. Stir in flour and cook for 30 seconds, stirring constantly. Gradually add stock, whisking to incorporate the flour/butter mixture.

3. Add tomatoes and their juice. Cover and simmer gently for 10 minutes. Pour hot soup through strainer into clean saucepan. Purée solids left in strainer in blender with enough tomato broth in saucepan (about 1 cup) to achieve a perfectly smooth consistency. Stir puree into tomato broth and set pan over low heat. Add cream and sherry and season with salt and cayenne to taste. Bring to a simmer. Serve hot.