Baked Tomato Bisque

Ingredients:

• 2 x 800g cans of whole tomatoes, drained
• 1 tbsp extra-virgin olive oil
• 1 tbsp. l. brown sugar
• 4 carrots, chopped
• 2 shallots, quartered
• 3 tablespoons unsalted butter
• A pinch of red pepper flakes
• 2 cloves garlic, crushed
• 1 tbsp tomato paste
• 2 tbsp. l. dry sherry
• 1 can (800 g) of canned crushed tomatoes
• 1-2 cups chicken broth
• Garlic croutons, for serving

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine whole tomatoes, olive oil, brown sugar, carrots, and shallots. Season with salt and pepper to taste. Place the vegetables on a baking sheet and roast until caramelized, about 30 minutes.
3. Place the soup pot over medium heat. Add the butter and heat until foamy. Add the red pepper flakes and garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 1-2 minutes, then pour in the sherry. Cook until all the liquid and alcohol has evaporated, 1-2 minutes. Add the roasted vegetables, pureed tomatoes, and 1 cup of chicken broth. Season with salt and pepper to taste, bring to a boil, and simmer for 15 minutes.
4. Working in small batches, transfer the soup to a blender and blend until smooth. Then return it to the saucepan and add more chicken broth, adjusting the consistency to your taste. Taste again and adjust the salt if necessary. Ladle into bowls and serve with garlic croutons.