Tomato soup with brandy
Description
The soup is easy and quick to prepare. If desired, you can add cream to the soup to make its flavor more delicate. Serve the soup hot.
Instructions
- 1
Step 1
1. Preheat the oven to 230 degrees with the rack in the middle position. Line the bottom and sides of a round baking pan with aluminum foil. Place the tomatoes in the pan one by one. Gently press down on the tomatoes to remove as much liquid as possible. Repeat with the remaining tomatoes. Sprinkle the tomatoes with brown sugar. Bake until the tomatoes are dry and slightly browned, about 45 minutes. Set the tomato juice aside.
- 2
Step 2
2. Melt the butter in a large saucepan over low heat. Add the finely chopped shallot, tomato paste, and allspice, and stir to combine. Cover the saucepan and cook, stirring occasionally, until the shallot is soft, about 10 minutes. Add the chicken broth, reserved tomato juice, and roasted tomatoes. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes.
- 3
Step 3
3. Using an immersion blender, blend the soup until smooth and puréed. Stir in the brandy, divide the soup into bowls, and serve immediately. If you blend the soup with the brandy right away, it will turn orange instead of red. Add pasta to the soup if desired.