4 Tbsp butter
2 (28 ox) cans diced tomatoes, drained with 3 cups of the juice reserved
1 onion, chopped fine (I substituted with onion powder)
2 Tbsp light brown sugar
1 Tbsp tomato paste
2 Tbsp all-purpose flour
1 3/4 cups low-sodium chicken broth (for Lent, you can substitute with vegetable broth)
1/2 cup heavy cream
Salt and Pepper to taste
Cayenne Pepper to taste
1. Melt the butter in a large pot 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 the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover, and cool for 10 minutes. Puree the soup in batches in a blender until smooth.
3. Return the pureed soup to the pot and slowly stir in the cream. Bring to a brief simmer, then remove from the heat. Season with salt, pepper, and cayenne to taste.
~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 with step 3.~
Prep Time:: 10 minutes
Total Time :: 50 minutes
A reader of mine, Barb from Nebraska, emailed this recipe to me. It comes from her America's Test Kitchen Cookbook.
Thank you, Barb!!
~ Patty ~