Creamy Tomato Soup

My husband has been sick for the last few weeks and requested my homemade creamy tomato soup which is a relatively new creation in my kitchen.   To be honest, I was not raised with tomato soup, instead we had minestrone, roman stew and french onion soups so this was definitely a challenge.  I had to try his favorite Campbell's tomato soup with milk (that's how he liked to have it prepared) to determine how I would give him the same feeling but recreate it in our kitchen.  It took some time, but now my version is a hit in our house!  As with many of my recipes, I usually make extra and freeze it in individual quart bags for easy meal preparation.  Simply double the recipe and you will have soup ready to go for an easy family pleasing meal! 

Ingredients

1. 2 Lbs Tomatoes (it completely depends on what I see at the market on what varietal I use)
2. 1 can Tomato Puree (28 oz.)
3. 1 Shallot (chopped)
4. 2 Cloves Fresh Garlic (chopped)
5. 1/2 Cup Heavy Whipping Cream
6. 1 Cup Chicken Stock (if you want to substitute vegetable stock, that is fine)
7. 2 Tablespoons Flour
8. 2 Tablespoons Butter
9. 1 Teaspoon Sugar
10. 1 Bunch Fresh Thyme (removed from stems)
11. 1/8 Teaspoon Paprika (or to taste)
12. Olive Oil
13. Salt and Pepper to Taste

Utensils

1. Cookie Sheet
2. Large Pot
3. Immersion Blender, Food Processor or Standard Blender
4. Cutting Board
5. Sharp Knives
6. Aluminum Foil
7. Strainer*
8. Medium Sized Bowl

Instructions

1. Preheat oven to 450 degrees.
2. Slice Tomatoes in half and place on a cookie sheet in single layer on aluminum foil, sprinkle with sugar and roast for 45 minutes.
3. Once the Tomatoes have been in the oven for about 30 minutes,  add enough olive oil to coat the bottom of the pot and saute onions and garlic until translucent.  Add kosher salt and pepper while sauteing.
4. When shallots and garlic are translucent, remove from pot and set aside in bowl.
5. Add butter to pot on low to medium heat and melt.  Once melted, add flour and mix until thickened.   Slowly pour the heavy whipping cream in allow to mixture to thicken. 
6. Once thickened add back in shallot and garlic mixture and the remaining ingredients except for the tomatoes that are in the oven.
7. Once tomatoes have roasted for the 45 minutes.  *Place a strainer over the bowl and pour the mixture through.  With a spoon work the tomatoes through the strainer to de-seed the tomatoes.   It is OK if you skip this step and just add to the remaining ingredients.  Seeds are not going to hurt the dish. 
8. Turn to low heat and allow to simmer for 20 minutes.  Let cool for 5 minutes.
9. Dependent on what you have, transfer the soup to the food processor or standard blender and blend until smooth (if you using a standard blender, do in batches and place in bowl.  Be careful of the hot liquid and DO NOT overfill. )
10. If you have an immersion blender, blend the ingredients until it is smooth.
11. Return to ingredients to pot and allow to simmer uncovered on low for 40 minutes.  While simmering, periodically taste and season with more salt, pepper or paprika if desired.  Remember, you can add but you can't take away when cooking.  By tasting as you cook, you will develop your palate and it becomes easier to season. 
12. Serve and ENJOY!