Directions:
- Adjust oven rack to upper-middle position and heat oven to 450 degrees.
- Line rimmed baking sheet with foil.
- With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl.
- Spread seeded tomatoes in single layer on foil.
- Sprinkle evenly with brown sugar.
- 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.
- Heat butter over medium heat in large saucepan until foaming.
- Add shallots, tomato paste, and allspice.
- 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.
- Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes.
- Cover, increase heat to medium, and bring to boil.
- Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
- Pour mixture through strainer and into medium bowl; rinse out saucepan.
- Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth.
- Place pureed mixture and remaining strained liquid in saucepan, add cream and warm over low heat until hot, about 3 minutes.
- Off heat, stir in brandy or dry sherry and season with salt and cayenne.
- Serve immediately.
- (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.66 Kcal (1075 kJ) | ||
| Calories from fat | 163.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.14g | 28% | |
|---|---|---|---|
| Cholesterol | 54.2mg | 18% | |
| Sodium | 164.08mg | 7% | |
| Potassium | 275.55mg | 6% | |
| Total Carbs | 15.92g | 5% | |
| Sugars | 8.1g | 32% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 4.89g | 10% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 137.02 Kcal (574 kJ) | ||
| Calories from fat | 87.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 28% | |
|---|---|---|---|
| Cholesterol | 28.94mg | 18% | |
| Sodium | 87.6mg | 7% | |
| Potassium | 147.1mg | 6% | |
| Total Carbs | 8.5g | 5% | |
| Sugars | 4.32g | 32% | |
| Dietary Fiber | 0.55g | 4% | |
| Protein | 2.61g | 10% | |
| Vitamin C | 2.5mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 16.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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