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Ingredients

• 2 cans (28 ounces each) whole tomatoes (not packed in puree), drained, 3 cups juice reserved, seeded
• 6 large cloves of garlic, peeled (left whole)
• Extra-virgin olive oil
• 1 ½ tablespoons dark brown sugar
• 4 tablespoons unsalted butter
• 4 large shallots, minced
• 1 tablespoon tomato paste
• 1 pinch ground allspice
• 2 tablespoons all-purpose flour
• 1 ¾ cups chicken stock
• 1 cup basil leaves, lightly packed
• ½ cup heavy cream
• 2 tablespoons brandy or dry sherry
• Salt and cayenne pepper

Description

Credit Where Credit Is Due--this Was Largely Inspired By America's Test Kitchen, With Variations Perfected By Various Members Of My Family. This Is A Great Way To Get A Tomato Soup…

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