Deliciously Organic Cream of tomato soup

2 (28 ounce) cans whole tomatoes, drained, 3 cups of juice reserved
1 1/2 tablespoons organic whole cane sugar or Sucanat
4 tablespoons butter
4 shallots, minced
1 tablespoon tomato paste
1 tablespoon arrowroot
1 3/4 cups chicken stock (homemade preferred)
1/2 cup cream
2 tablespoons brandy (optional)
Celtic sea salt

Preheat oven to 450ºF. Spread tomatoes in a single layer on a large 13 x 9 baking dish. Sprinkle evenly with Sucanat. Bake for 30 minutes or until all juice has evaporated. Set aside.

Heat butter in a large pot over medium heat. Add shallots and tomato paste and saute until shallots are soft. Add arrowroot and stir constantly for about 30 seconds until combined. Whisking constantly, add chicken stock and reserved tomato juice then add roasted tomatoes. Bring to a boil and then cover pot and lower heat to a simmer. Let simmer for 10 minutes. Remove lid and puree soup using a hand immersion blender or puree in batches in a blender. Stir in cream and heat over low heat for 2-3 minutes. Remove from heat, stir in brandy and season with sea salt to taste.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user QUICHE6.