Cream of Tomato Soup

The America's Test Kitchen Family Cookbook

Serves 8
Prep Time: 10 minutes
Total Time: 50 minutes

4 T unsalted butter
2 (28 ounce) cans diced tomatoes, drained with 3 c of the juice reserved I accidentally used 1 can of crushed tomatoes and one can of diced tomatoes
1 onion, chopped fine
2T light brown sugar
1T tomato paste
2T all purpose flour
1-3/4c low-sodium chicken broth I used a whole can
1/2c heavy cream
salt and pepper I omitted salt
cayenne pepper

1. Melt the butter in a large Dutch oven over medium high heat. Add the drained tomatoes, onion, brown sugar, and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.
2. Stir in the flour and cook for 1 minute. Slowly stir in the broth and reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover, and cook for 10 minutes. Puree in batches in a blender until smooth.
3. Return the soup to the pot and stir in the cream. Bring to a brief simmer, then remove from the heat. Season with the salt, pepper, and cayenne to taste before serving.

TO MAKE AHEAD
This soup can be prepared through step 2, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding to step 3.

LOVE THIS. My lunch guests raved about it and asked for the recipe. I am very happy with how this turned out and plan to make it again.