From America’s Test Kitchen Family Cookbook
4 Tbl unsalted butter
2 cans (28 oz) each diced tomatoes, drained with 3 cups of the juice reserved
1 onion finely chopped
2 Tbl light brown sugar
1 Tbl tomato paste
2 Tbl all-purpose flour
1 3/4 cups low sodium chicken broth
1/2 cup heavy cream
Salt & pepper to taste
Cayenne pepper to taste
1. Melt the butter in a large Dutch oven over medium-high heat. Add the drained tomatoes, onion, brown sugar and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.
2. Stir in the flour and cook for 1 minute. Slowly stir in the broth and the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover, and cook for 10 minutes. Puree the soup in batches in a blender (or food processor) until smooth.
3. Return the pureed soup to the pot and stir in the cream. Bring to a brief simmer, then remove from the heat. Season with salt, pepper, and cayenne to taste and drizzle with a little balsamic glaze before serving.