6 of your favorite heirloom tomatoes, halved or
Two 28-ounce cans whole tomatoes, drained
1 tbsp. olive oil
1 tbsp. light brown sugar
2 carrots, peeled and chopped
1 shallot, quartered
2 tbsps. unsalted butter
2 cloves garlic, minced
5 tbsps. ginger, minced
1 tbsp. tomato paste
2 tbsp. dry sherry
One 28-oz. can crushed tomatoes
1 to 2 cups chicken stock
¼ cup heavy cream
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained whole tomatoes or fresh tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with Tastic spice. 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 garlic and sauté 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 Tastic spice 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.