I made this soup first last week because my parents were visiting. It was good on the first day and great on the second day. I didn’t get enough and wanted some more. So, I made it yesterday to take to a new mom in the neighborhood and for us to have for supper. It is a little labor-intensive — but most homemade soups are. After you get the hang of seeding the tomatoes, then it is all down hill from there. I got this recipe from Cooks Illustrated. It doubles well…and I should also note that I didn’t use the sherry or brandy. I’m sure that it would be good to use it — I just didn’t have any on hand.

Ultimate Cream of Tomato Soup

Makes about 5 1/2 cups, serving 4

2 cans whole tomatoes (28 ounces each, 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
pinch ground allspice
2 tablespoons unbleached all-purpose flour
1 3/4 canned low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons brandy or dry sherry
table salt
cayenne pepper

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, and 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.

2. Heat butter over medium heat in medium nonreactive 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. Whisking constantly, gradually add chicken stock; 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.

3. Strain mixture 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 heat over low heat until hot, about 3 minutes. Off heat, stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.