Cream of Tomato Soup - very special recipe

[fancydude]

I was watching a cooking show one Saturday and watched them make this soup from start to finish.  It looked intriguing, so I tried it and I must say it is delicious.  I also did the Vegan version with soy creamer, margarine and "chik'n" broth. That was delicious too.  The one thing that is strange about this soup - while it is tasty all the time, it is particularly good when served immediately before the flavors blend completely.

Please do not be put off by the long instructions, once you get going, this recipe is really not difficult at all

Gourmet Tomato Soup

2 (28 oz) cans whole tomatoes, packed in juice, drained to equal 3 cups, reserve juice
1 1/2 Tablespoons dark brown sugar
4 Tablespoons unsalted butter (I used regular)
4 large shallots, minced (I used onions)
1 Tablespoon tomato paste
Pinch of ground allspice
2 Tablespoons all-purpose flour
1 3/4 cups homemade chicken stock or canned low-sodium chicken broth
1/2 cup heavy cream
2 Tablespoons brandy or dry sherry (I left this out)
Salt & cayenne pepper

Adjust oven rack to upper-middle position and heat oven to 450F.  Line rimmed baking sheet with foil.  With fingers, carefully open whole tomatoes over strainer (colander) set in a bowl and push out seeds; allowing juices to fall into the bowl.  Spread seeded tomatoes in single layer on the foil.  Sprinkle evenly with brown sugar.  Bake until all liquid has evaporated and tomatoes being to color, about 30 minutes.  Let tomatoes cool slightly, then peel off the foil, transfer to small bowl and set aside.

Heat butter over medium heat in large saucepan until foaming.  Add shallots, tomato paste and allspice.  Reduce heat to low, cover, and cook, stirring occasionally until shallots are softened, 7-10 minutes.  Add flour and cook stirring constantly, until thoroughly combined, about 30 seconds.  Gradually add chicken stock, whisking constantly to combine, stir in reserved tomato juice and roasted tomatoes.   Cover, increase heat to medium and bring to boil.  Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

Pour the mixture through a strainer and into medium bowl; rinse out saucepan.  Transfer tomatoes and solids in strainer to blender, add 1 cup strained liquid and puree until smooth.  Place pureed mixture and remaining strained liquid in saucepan.  Add cream and warm over low heat until hot, about 3 minutes.  Off heat, stir in brandy and season with salt and cayenne pepper.  Serve immediately (soup can be refrigerated in airtight container for up to two days).  Warm over low heat until hot, do not boil.