Roasted Tomato–Shallot Soup
Silky, slightly smoky, finished with a splash of sherry for depth—comfort in a bowl.
Ingredients: black pepper, canned tomatoes, chicken stock, dry sherry, heavy cream, kosher salt, shallots, tomato juice, tomato paste, unsalted butter
Dificulity level: Moderate
Yield & Timing
| Serves | Prep Time | Roast Time | Simmer + Finish | Total Time |
|---|---|---|---|---|
| 4–6 bowls (≈ 1.4 L) | 10 min | 15 min | 20 min | ~45 min |
Ingredient Line-Up
| Item | Amount | Metric |
|---|---|---|
| Canned chopped tomatoes, drained (juice reserved) | 912 g | same |
| Unsalted butter | 59 g | ¼ cup |
| Shallots, minced | 92 g | ≈ ¾ cup |
| Tomato paste | 28 g | 2 Tbsp |
| Reserved tomato juice | 651 g | 23 fl oz |
| Chicken stock, low-sodium | 473 g | 16 fl oz |
| Heavy cream | 118 g | 4 fl oz |
| Dry sherry | 28 g | 2 Tbsp |
| Kosher salt & fresh black pepper | to taste | — |
Storage
- Fridge: 4 days, sealed.
- Freezer: 2 months; thaw overnight and re-blend for silkiness.
Rainy-day antidote, weeknight hero—this tomato soup hits every cozy note.
Method
- Roast the tomatoes Heat oven to 450 °F / 230 °C with rack in upper-middle position. Line a sheet pan with parchment. Spread drained tomatoes in a single layer and roast 15 min until nearly dry and lightly caramelized. Cool slightly; lift off parchment.
- Build the base Melt butter in a medium saucepan over medium heat until foamy. Add minced shallots and tomato paste, reduce heat to low, cover, and cook 7–10 min, stirring occasionally, until shallots are soft and paste turns brick-red.
- Simmer Whisk in chicken stock, then stir in reserved tomato juice and roasted tomatoes. Cover, raise heat to medium, and bring to a boil. Lower to a gentle simmer and cook 15 min, stirring now and then.
- Purée Blend the soup until perfectly smooth (immersion blender or in batches in a stand blender—vent the lid). Return purée to the pot.
- Finish & season Stir in heavy cream and warm over low heat 3 min—do not boil. Switch off the heat, add dry sherry, and season with salt and pepper to taste.
- Serve Ladle into warm bowls. Optional garnishes: extra drizzle of cream, toasted croutons, or a few thyme leaves.