Categories: Soup

Ingredients

• 2 28- oz. whole tomatoes, drained
• 1 T. olive oil
• 1 T. light brown sugar
• 4 carrots, peeled and chopped
• 2 shallots, quartered
• Salt and pepper
• 3 T. unsalted butter
• 1/2 t. crushed red pepper (optional)
• 2 cloves garlic, minced
• 1 T. tomato paste
• 2 T. dry sherry or sherry vinegar
• 1 28-oz. crushed tomatoes
• 1 to 2 C. chicken stock
• 1/4 C. heavy cream

Directions

1. Preheat the oven to 400°.

2. In a mixing bowl, combine the whole tomatoes, olive oil, light brown sugar, carrots and shallots; toss to coat. Season with salt and pepper. Place on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.

3. Heat a soup pot over medium heat. Melt the butter and add the crushed red pepper and garlic and sauté for 1 minute. Add the tomato paste and cook for 1 to 2 minutes, then add the sherry or vinegar. Cook until all the liquid has evaporated, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 C. chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.

4. Using an immersion blender, puree the soup until uniform in texture. Add the heavy cream and more chicken stock, if necessary, to adjust the consistency.

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