ROASTED TOMATO SOUP
Ingredients
1 ½ tbsp. dark brown sugar
4 tbsp. unsalted butter
½ cup chopped onion
1 tbsp. tomato paste
1 tbsp. ras el-hanout (optional)
2 tbsp. or 6 tsp. all-purpose flour
2 ½ cups chicken stock, preferably homemade
½ to 1 ½ cup heavy cream
2 tbsp. or 6 tsp. brandy or dry sherry
Salt and pepper to taste
Preparation:
1. Preheat oven to 450° F. Line a rimmed baking sheet with foil. With your fingers, carefully open whole tomatoes over a strainer placed atop a bowl and remove the seeds; reserve the strained juices. Spread the seeded tomatoes in single layer atop the foil and sprinkle with brown sugar. Bake for about an hour, until all liquid has evaporated and the edges of the tomatoes begin to brown. Let tomatoes cool slightly then peel them off the foil. Transfer them into small bowl and set aside.
2. Heat butter over medium heat in a large saucepan or a Dutch oven.
3. Add shallots, tomato paste and ras el-hanout. Reduce to low heat, cover the pan and let the mixture cook for 7 to 10 minutes, stirring it occasionally until the onions are softened.
4. Whisk in flour and stir constantly for 30 seconds until combined.
5. Whisk in the chicken stock then stir in the reserved tomato juice and roasted tomatoes. Cover the pan, increase to medium heat and bring the soup to a boil. Reduce heat to low and let it simmer, stirring occasionally so that the flavors combine together, for about 10 minutes.
6. Purée soup in a blender until it is fairly smooth. Add in cream and let it simmer for 5 minutes or longer to allow the flavors to combine.
7. Add in the brandy and heat for 5 more minutes. Turn off the heat, add some more brandy and serve.