Recipe courtesy of Jeff Mauro
Save Recipe Print
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. 

In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes. 

Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes. 

Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Turkey Gravy

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword