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Ultimate Tomatoe Soup

Submitted by: Mary on 08/18/2004
2243 views
2.75 avg rating
208 votes
 
 
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Ingredients

2 Cans (28 oz) Whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
1 1/2 T Brown sugar twin
4 T Unsalted butter
5 1/2 t Xanthan gum

4 Large shallots, minced
1 T Tomatoe paste
Pinch ground allspice
1 3/4 C Chicken stock
1/2 C Heavy cream
2 T Brandy or dry sherry
Salt and cayenne pepper

Directions

Adjust oven rack to upper-middle position and heat oven to 450F degrees. Line jelly roll pan or rimmed cookie sheet with foil.



Spread tomatoes in single layer on fooil and sprinkle evenly with brown sugar twin. 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 medium nonreactive saucepan until foaming. Add shallots, tomatoe paste, and allspice. Reduce heat to low, cover and cook stirring occasionally until shallot are softened 7 to 10 minutes.

Add chicken stock, stir in reserved tomatoe juice.



Add xanthan gum a little at a time whisking constantly until thickened.



Add roasted tomatoes.



Cover, increase heat to medium and bring to a boil. reduce heat to low and simmer stirring occasionally, to blend flavors about 10 minutes.



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. Remove from heat.



Stir in brandy or sherry, season to taste with salt and cayeen, serve immediately/

Servings

5

Calories

10.5

Time to prepare

45 minutes

Difficulty

Easy
 

Comments

Serve with cheddar cheese crips floated on top.



 
 
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