Cream of Tomato Soup

By Deliciously Organic
Yield 6 servings

Ingredients:

• 2 (28 ounce) cans whole tomatoes, drained, 3 cups of juice reserved
• 1 1/2 tablespoons Coconut Palm Sugar
• 4 tablespoons unsalted butter
• 4 shallots, minced
• 2 tablespoons whole wheat pastry flour (or 1 tablespoon arrowroot)
• 1 3/4 cups chicken stock (homemade)
• 1/2 cup coconut cream
• 2 tablespoons brandy
• Celtic sea salt

Method:

1. Preheat oven to 450 degrees. Spread tomatoes in a single layer on a large 13 x 9 baking dish. Sprinkle evenly with whole cane sugar. Roast for 30 minutes, or until all juice has evaporated. Set aside.
2. Heat butter in a large pot over medium heat. Add shallots and tomato paste and saute until shallots are soft, about 5 minutes. Add flour (or 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 the pot from the heat, stir in brandy, and season with sea salt to taste.