I found this recipe in the The Best 30 Minute Recipe. And, while I like the Cook’s Illustrated original recipe that calls for roasting the tomatoes beforehand, this quick version is really, really good. So, here it is.
3 cans diced tomatoes
3 cups chicken broth (used Better than Bouillion)
2 bay leaves
2 T. butter
1 onion minced
1 T. lighty brown sugar
1 T tomato paste
1/2 t. salt
2 T all-purpose flour
1/2 heavy cream
1. Heat broth mixture: Drain tomatoes and reserving juice. Add broth to reserved tomato juice to measure 5 cups. Bring broth mixture and bay leaves to boil, covered, in large saucepan and set aside.
2. Saute tomato mixture: meanwhile, melt butter in large Dutch oven over high heat. Add drained tomates, onion, brown sugar, tomato paste, and 1/2 t. salt, and cook unti tomatoes are dry and beginning to brown, 11-13 minutes. Stir in flour and cook for 1 minute.
3. Add broth mixture: Slowly stir in broth mixture. Bring to simmer and cook for 5 minutes. Remove bay leaves.
4. Puree, finish, and season: Puree soup in batches in blender until smooth. Return pureed soup to pot and stir in cream. Return to brief simmer, then remove from heat. Season with salt and cayenne to taste and serve.
Jon and I eat this with Tabasco instead of cayenne.