Cream of Tomato Soup

Adapted slightly from Cook’s Illustrated.


  • 2 (28 ounce) cans or jars whole tomatoes, drained, 3 cups of juice reserved
  • 1 1/2 tablespoons organic whole cane sugar or sucanat
  • 4 tablespoons unsalted butter (or 3 tablespoons ghee or palm shortening for dairy-free)
  • 4 shallots, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons sprouted whole wheat flour or 1 tablespoon arrowroot
  • 1 3/4 cups chicken broth or meat stock (homemade preferred)
  • 1/2 cup heavy raw cream (or coconut milk for dairy-free option)
  • 2 tablespoons brandy (optional, but does make a difference in the flavor!)
  • 2 teaspoons Grey Celtic sea salt


  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 sea salt. Add more sea salt to taste, if needed.