Lay tomatoes on a piece of greased parchment on a sheet pan. Sprinkle with brown sugar. Roast in a 325-degree oven for 30-40 minutes until liquid is gone and tomatoes are beginning to color.
Meanwhile, melt butter and add shallot, carrot, and celery, salt, pepper and cayenne and a large pinch of ground allspice. Saute and cover until soft.Begin adding vegetable stock, then add strained tomato juice.Puree in blender. Remove 1/4 cup of pureed soup mixture and whish in a 1/4 cup of heavy cream to temper. Return to bulk soup mixture and stir thoroughly.Garnish with drizzle of heavy and finely julienned basil
We have summarized this news so that you can read it quickly. If you are interested in the news, you can read the full text here. Read more: