Tomato Soup from Scratch

This is amazing...Toss out your cans of Campbells and try it!

2 28 oz cans whole tomatoes
1/4 cup brown sugar
4 shallots
4 TB butter
1 TB tomato paste
pinch allspice
2 TB flour
1 3/4 cups chicken broth
1/2 cup heavy cream
2 TB brandy or dry sherry
salt and pepper to taste
pinch of cayenne

Line a cookie sheet with foil and spray with PAM. Drain tomatoes and
reserve juice. Split tomatoes and place on cookie sheet. Sprinkle with
brown sugar. Roast at 450 degrees for 30 minutes.

Mince shallots. Melt butter and cook shallots until soft. Add tomato paste
and allspice. Cover and cook 7-10 minutes over low heat. Add flour and
stir to make a roux. Stir in chicken broth and 3 cups reserved tomato
juice. Add tomatoes. Bring to a boil and simmer for 10 minutes. Strain.
Place solids in blender and blend until smooth. Add cream, brandy or sherry
and cayenne. Heat through, but do not boil.

Serves 4-6.