Creamy Tomato Soup - thick, rich, and definately not Campbell's

[aargnzarf]

You won't be disappointed with this soup on a cold day, like the ones we have been having this last week. The tomatoes in the recipe are roasted for maximum flavor.

2 28 oz cans whole tomatoes
1 tablespoon light or dark brown sugar
2 medium leeks, white and light green parts, halved lengthwise, washed, and sliced srosswise into thin strips
salt
1 tablespoon double strength tomato paste
1/8 teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
2 cups vegetable broth
cayenne pepper

1. Move and oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with foil.

2. Drain the tomatoes in a strainer set in a bowl to collect the juices. With your fingers, carefully open the tomatoes, one at a time, letting the juices and seeds drop into the strainer. Place the seeded tomatoes on the foil-lined baking sheet. Sprinkle with the brown sugar and roast until the liquid has evaporated and the tomatoes are just beginnning to color, about 20 minutes. discard the seeds in the strainer and reserve the juice in a bowl. You should about 2 1/2 cups strained tomato juice.

3. Melt the butter in a large saucepan over medium heat. When the foaming subsides, add the leeks and 1/2 teaspoon salt and cook, stirring often, until the leeks have softened, about 5 minutes. add the tomato paste and nutmeg and cook, stirring often, for 1 minute. Add the flour and cook, stirring often, for 1 minute. Whisking constantly, add the vegetable broth until the mixture is smooth (without lumps of flour). Add the reserved tomato juice and roasted tomatoes. Bring to a boil, reduce heat, cover, and simmer to blend the flavors, about 10 minutes.

4. Puree the soup in batches in a blender until perfectly smooth. Return the soup to the clean saucepan and adjust the seasonings, adding salt and cayenne pepper to taste. warm and serve, or refrigerate in an airtight container for several days and then warm over low heat before serving.