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This is hands down my favorite soup. I have made it too many times to count but always without the brandy; the last time I finally caved and added the brandy. I had NO idea what I was missing…I could kick myself! The brandy just takes it to a whole new level…don’t skip it!
Also if you are planning on freezing or refrigerating, go ahead, but do not add the cream or brandy. The soup can be refrigerated for 3 days or frozen up to 2 months. Reheat over low heat before proceeding to add the cream and brandy.
ULTIMATE CREAM OF TOMATO SOUP
Adapted from Cook’s Illustrated, New Best Recipes
Makes 5 ½ cups
2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
1 1/2 Tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced
1 Tablespoon tomato paste
2 Tablespoon all-purpose flour
1 3/4 cups chicken stock
1/2 cup heavy cream
2 Tablespoons brandy
Salt
Cayenne Pepper
(Note: the recipe also calls for a pinch of allspice to be added to shallots but I prefer it without)
Adjust oven rack to upper-middle position and preheat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil.
Pour the tomatoes into a colander over a bowl. Let all the juices drain into the bowl. Carefully open each tomato and remove seeds with fingers. Reserve 3 cups of juice.
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Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
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Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
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Heat butter over medium heat in dutch oven or medium non-reactive saucepan until foaming; add shallots and tomato paste.
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Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
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Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted tomatoes.
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Cover, increase heat to medium, and bring to boil, Reduce heat to low and simmer, stirring occasionally to blend flavors, about 10 minutes.
Use an immersion blender or carefully transfer into a blender to puree the soup.
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Add cream, and heat over low heat until hot, about 3 minutes. Off heat, stir in brandy; season to taste with salt and cayenne, and serve immediately.
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To make the heart, mix more cream with the soup in a separate bowl and carefully spoon onto soup in a shape of a heart. Use a toothpick to fix edges.
Beautiful Pheasant
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PRINTABLE RECIPE
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