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Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
2 tablespoons unsalted butter |
3 (14 1/2 ounce) cans diced tomatoes, drained, juice reserved |
1 onion, minced |
1 tablespoon brown sugar |
1 tablespoon tomato paste |
salt |
pepper |
2 tablespoons all-purpose flour |
3 cups low sodium chicken broth, plus extra as needed |
2 bay leaves |
1/2 cup heavy cream |
2 teaspoons dry sherry |
cayenne pepper, a pinch |
Directions:
1. Melt the butter in a 12-inch skillet over med-high heat.
2. Add in tomatoes, onions, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dy and lightly browned,8-10 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
5. Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker.
6. Cover and cook until tomatoes begin to break down, 4-6 hours on LOW.
7. Discard bay leaves.
8. Working in batches, puree soup in blender until smooth, then transfer to large saucepan.
9. Stir in cream, sherry, and cayenne, and add additional chicken broth as needed to adjust soup consistency.
10. Reheat soup over med-low heat until hot.
11. Season with salt and pepper to taste and serve.
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