Tomato Soup for Two

We first shared this Cream of Tomato Soup on the blog almost four years ago. I don't crave tomato soup a whole lot but every now and then it's always nice to make this. I thought it was fitting to share again since it is something we continue to enjoy. Sometimes, as in this most recent time I made it, I'll cut the original recipe that served 4 in half so that it's perfect for us on a cold winter night. Below I'm sharing the perfect for two recipe! We served the soup with a sourdough loaf slice toasted with cheddar cheese.

Cream of Tomato Soup For Two from New Best Recipe
Ingredients
1 - 28 oz cans whole tomatoes packed in juice, drained, reserve juice
3/4 tbsp dark brown sugar
2 tbsp unsalted butter
2 large shallots, minced (may sub 1/2 an onion)
1 tbsp tomato paste
pinch ground allspice
1 tbsp all-purpose flour
7/8 cups low-sodium chicken broth
1/4 cup heavy cream
1 tbsp brandy or dry sherry
salt and cayenne pepper

Directions
   Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a rimmed baking sheet with foil. Seed the tomatoes and spread in a single layer on the foil. Sprinkle evenly with brown sugar. Bake until all the liquid has evaporated and the tomatoes begin to color, about 30 minutes. Let the tomatoes cool slightly, then peel them off the foil; transfer to a small bowl and set aside.
   Heat the butter in a large saucepan over medium heat until foaming. Add the shallots, tomato paste, and allspice. Reduce the heat to low, cover, and cook, stirring occasionally, until the shallots are softened, 7 to 10 minutes. Add the flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add the chicken broth; stir in the reserved tomato juice and the roasted tomatoes. Cover, increase the heat to medium, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, to blend the flavors, about 10 minutes.
   Strain the mixture into a medium bowl; rinse out the saucepan. Transfer the tomatoes and solids in the strainer to a blender; add 1 cup of the strained liquid and puree until smooth. Combine the pureed mixture and remaining strained liquid in the saucepan. [Or use an immersion hand blender.] Add the cream and warm over low heat until hot, about 3 minutes. Off the heat, stir in the brandy and season with salt and pepper to taste. Serve immediately.

Do you have a favorite tomato soup recipe?