Roasted Tomato Bisque From The Sandwich King - cooking recipe

Ingredients

2 (28 ounce) cans whole tomatoes, drained
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
salt and pepper
3 tablespoons unsalted butter
1 dash crushed red pepper flakes
2 garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
1 (28 ounce) can crushed tomatoes
1 -2 cup chicken stock
1/4 cup heavy cream

Preparation

Preheat oven to 400.
In a mixing bowl, combine the DRAINED tomatoes, olive oil, light brown suger, carrots and shallots. Toss to coat.
Place vegetables on a silpat (or parchment lined cookie sheet) and roast for 30 minutes, until carmalized.
Heat a soup pot over medium heat.
Add butter and cook until foaming.
Add crushed red pepper and garlic and saute for 1 minute.
Add tomato paste and cook for 1 or 2 minutes.
Add sherry and cook until all the liquid evaporates (1 or 2 minutes).
Add roasted vegetables, crushed tomatoes and 1 cup chicken stock.
Season with salt and pepper.
Let simmer for 15 minutes.
Add heavy cream.
Using in immersion blender (or standard blender, working in batches) puree the soup until uniform in texture.
If you want to adjust the consistency, add chicken stock to desired level.
Serve (along side the French Onion Grilled Sandwiches)!