By Nina Martin

Ultimate Cream of Tomato Soup
Turn canned tomatoes into the best tomato soup you’ve ever tasted. Adapted from Cook’s Illustrated.

2 28-ounce cans whole Italian tomatoes (not packed in puree), drained (reserve the juice) and seeded
3 cups reserved juice
11¼2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced
1 tablespoon tomato paste
pinch ground allspice
2 tablespoons all-purpose flour
13¼4 cup chicken stock, canned or homemade
1¼2 cup heavy cream
2 tablespoons brandy or dry sherry
salt and cayenne pepper to taste

Preheat oven to 450°, with rack adjusted to upper middle position. Spread tomatoes in single layer on foil-lined baking sheet with rim. Sprinkle evenly with brown sugar; bake until all liquid has evaporated and color begins to change, about 30 minutes. Cool, then peel from foil and set aside in a bowl.

In a medium saucepan with a non-reactive coating like Teflon, heat butter until foaming; add shallots, tomato paste, and allspice. Reduce heat and cook until shallots are soft, 7 to 10 minutes. Add flour and cook, stirring constantly until thoroughly combined, about 30 seconds. Stirring constantly, gradually add chicken stock, then tomato juice and tomatoes. Cover, increase heat to medium and bring to a boil, then reduce heat to low and simmer about 10 minutes.

Strain mixture into a medium bowl; rinse pan. Transfer tomatoes and solids to blender; add one cup reserved liquid and puree until smooth. Place pureed mixture and remaining liquid into a saucepan, add cream, and cook over medium heat until hot, about 3 minutes. Off heat, stir in brandy or sherry, and season with salt and cayenne.

Keeps in refrigerator for 2 to 3 days, or it can be stored in freezer. (To make and freeze, wait to add cream and liquor until after thawing, reheat gradually, and serve.) Makes about 51¼2 cups.