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Cream of Tomato Soup
3 cans whole tomatoes (28 oz. each), packed in liquid, drained, liquid reserved
2 TBS unsalted butter
1 C onion, finely chopped
2 TBS flour
2 C chicken stock or broth
1/4 C white wine
1 TBS tomato paste
1 TBS lemon juice
1 TBS sugar
3/4 C heavy cream
Salt to taste
Place oven rack in the upper third of oven. Preheat the oven to 450-degrees F. Line jelly roll pan or rimmed cookie sheet with foil. Put the tomatoes from two cans in a single layer on the pan or cookie sheet. Roast tomatoes for thirty minutes. Remove from sheet and peel off clinging foil; cut off browned parts. Cut each tomato in half. Melt butter in a heavy-bottomed pan. Over medium heat, sauté onion for about ten minutes, or until soft. Remove pan from heat and stir in flour. Return pan to medium heat and whisk in chicken stock or broth. Stir in two cups of the reserved tomato liquid, the wine, tomato paste, lemon juice, sugar and roasted tomatoes. Bring to a boil, reduce heat and simmer for about ten minutes to blend, stirring occasionally.
Remove tomatoes from soup and blend in food processor with some of the liquid; puree. Set aside and puree the rest of the mixture; combine in a pot and season with salt. Warm the soup over low heat; add the cream and stir to blend. Serve hot.
Tips: Save the tomatoes from the third can for another use. The soup can be made ahead of time and refrigerated for up to two days. Reheat over low heat; do not boil.
*Cream of Tomato Soup image (C) Shenanchie (2013). Click on image to view larger size in a new window.
Related recipes:
Chorba bil Matisha (Algerian tomato soup)
Gazpacho (Cold Tomato & Vegetable Soup)
Sherba (Libyan lamb & tomato soup)
Shouroba Tamata (Emirian tomato soup)
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