2 tablespoons unsalted butter
4 14.5 oz cans of diced tomatoes, drained well, but with 3 cups of the juice reserved
1 onion, diced
2 tablespoons light brown sugar
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 3/4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste
- Melt the butter in a large saucepan over medium heat. Add the drained tomatoes, onion, brown sugar and tomato paste. Cook, stirring occasionally until the onion is softened and the tomatoes are sightly caramelized.
- Stir in the flour and cooking stirring continuously for about 1 minute until flour is cooked in, but not burnt. Slowly stir in the tomato juice and broth. Bring to a boil, low to a simmer, cover and simmer for 15 minutes. Puree in batches in a blender until smooth. Since the liquid is hot let the pour in lid off your blender and cover the hole with a clean dish cloth. Be sure to be careful, as blended hot liquids tend to burp back at you.
- Return the pureed soup to a clean pot and stir in the cream. Bring to a brief gentle simmer, then remove from heat. Season with salt and pepper before serving.