By Mary Claire Ekstrom
4 cans (14.5 oz.) of stewed tomatoes, drained with 2 ½ cups of juice reserved.
1 ½ tbsp. brown sugar
4 tbsp. unsalted butter
4 large cloves of garlic, minced
1 tbsp. tomato paste
2 tbsp. flour
1 ¾ cup chicken broth
1 cup canned cream of mushroom
1 cup of milk
Salt and Pepper
Directions For Creamy Tomato Soup!
Preheat oven to 450 degrees.
Lay drained tomatoes out on a foil-lined baking sheet with rims. Sprinkle tomatoes with brown sugar.
Bake the for 30 minutes or until liquid has evaporated.
Take out of the oven. Let pan cool for 10 minutes, then peel the tomatoes off the foil. Place in a small bowl. Set aside.
In a large saucepan, melt butter on medium. With heat turned down low, add minced garlic and tomato paste.
Let simmer for approximately 7 minutes, whisking occasionally.
Whisk flour in, stirring constantly, and once combined, pour in the chicken broth, reserved tomato juice, and roasted tomatoes.
Put a lid on the pot and turn the heat up to medium high until mixture is boiling, then turn heat to low and let mixture simmer for 10 minutes to combine flavors, stirring occasionally.
Drain liquid from mixture into a large bowl, and clean saucepan. Pour dry contents into a blender with a cup of the drained liquid.
Blend until smooth. Add the rest of the drained liquid and blend until smooth again.
Pour the blended contents into the saucepan and turn heat to medium-low. Whisk in cream of mushroom and milk.
Wait for the soup to get hot.
Salt and pepper as desired, then serve.
Optional: garnish with a pinch of chopped parsley or basil.