- 2 Tablespoons unsalted butter
- 1 small onion
- 1 Tablespoon all-purpose flour
- 1-28 Ounce can whole tomatoes, drained, 3 cups juice reserved
- 1 Teaspoon tomato paste
- 1 Tablespoon brandy
- 1/4 Teaspoon smoked paprika
- 1 Cup chicken stock
- 1/4 Cup heavy cream
- salt and pepper
In a large pot, over medium heat, melt butter. Add onions and shallots, cook until translucent, about 20 minutes.
Add flour and continue to cook for 1 minute.
Add tomatoes, tomato paste, brandy, paprika, and stock. Simmer for 45 minutes.
Take the soup off of the heat and add the cream.
Blend and season with salt and pepper.