Categories: Soup
Ingredients
- 2 28-oz. cans whole peeled tomatoes, drained
- 1 tbsp. olive oil
- 1 tbsp. light brown sugar
- 4 carrots, chopped
- 2 shallots, quartered
- Kosher salt and black pepper
- 3 tbsp. unsalted butter
- Pinch of red pepper flakes
- 2 garlic cloves, minced
- 1 tbsp. tomato paste
- 2 tbsp. dry sherry
- 28 oz. can crushed tomatoes
- 1 to 2 cups chicken stock
- Garlic croutons, for topping
Directions
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Preheat the oven to 400. Line a baking sheet with parchment paper.
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Combine the drained whole tomatoes, olive oil, brown sugar, carrots, and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the baking sheet and roast until caramelized, about 30 minutes.
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Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the red pepper flakes and garlic and saute for 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes, then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper, bring to a simmer and cook 15 minutes.
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Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons.