Recipe(tried): Comfort food - Ultimate Cream of Tomato Soup

Hey all It's been a while since I've last posted thought you might be interested in what we had for dinner last night. I've been having one of those "comfort food" cravings And what could spell COMFORT more than soup and sandwiches

But WARNING!!!

I now realize how I've grown up a bit since the days of my favorite red and white labeled soup and cheese sandwiches served from a yellow block. (Not that there aren't days that it might be just what the doctor ordered!)

I made home made Cream of Tomato soup, a recipe I found in the latest edition of Cook's Illustrated. It truly is worth the extra efforts. (Hard to believe that ANYTHING could EVER compare to my childhood favorite.)

And I served it along side with a toasted sandwich of Havarti with dill, thinly sliced peppered turkey breast ,sauteed mushrooms and onions on Rye.

Gotta say that when dinner was finished the chilly, rainy night didn't matter anymore! Here is the soup recipe for those of you who might have some extra time .and wanting a comfort food fix.

Ultimate Cream of Tomato Soup
Recipe By : Kay Rentschler/Bridget Lancaster---Cook's Illustrated 12/99
Serving Size : 4

2 (28 oz.) cans whole tomatoes (not packed in puree) -- * see note
1 1/2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots -- minced
1 tablespoon tomato paste
pinch ground allspice
2 tablespoons all-purpose flour
1 3/4 cups chicken stock or low sodium chicken broth
1/2 cup heavy cream
2 tablespoons brandy or dry sherry
salt and cayenne pepper -- to taste

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees F; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color slightly, then peel them off foil once they have cooled slightly; transfer to small bowl and set aside.

2. Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and all spice. Reduce heat to low, cover and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock; 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.

3. Strain mixture 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 heat over low heat until hot, about 3 minutes. Off heat, stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.

NOTES : *Drained, 3 cups of juice reserved, tomatoes seeded. Remember to use canned whole tomatoes that are not packed in puree.