Cream of Tomato Soup

Tomato soup is one of my favorite soups.  It's so comforting in the winter with a nice crusty grilled cheese sandwich. Here's one of my favorite recipes.  It will be hard to go back to the canned soup after you make this.

Adapted from The New Best Recipe Cookbook (Cook's Illustrated)

2 (28 ounce) cans diced tomatoes (Muir Glen Fire Roasted are my favorite)
1 1/2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced (or 1 medium-large onion diced)
3 garlic cloves minced
1 tablespoon tomato paste
Pinch of allspice
2 tablespoons all-purpose flour
1 3/4 cup low-sodium chicken broth
3/4 2% milk (original recipe calls for 1/2 cup heavy cream)
Salt & Pepper to taste

1. In large saucepan over medium heat melt butter.  Add shallots/onions and cook until they become opaque in color then add minced garlic and let cook until you can smell the garlic (~30 seconds).  Add flour and tomato paste and cook for another 30-45 seconds.
2. Add canned tomatoes (including juice), broth, brown sugar, allspice, salt and pepper.  Cover the pot and increase the heat to medium and bring to a boil.  Reduce the heat to low and simmer, stirring occasionally for 20-30 minutes.  
3. Remove from heat and using an immersion blender (a food processor or regular blender would work too), blend 3/4 of the soup until smooth, leaving some tomato chunks.  Add the milk (or heavy cream) and stir.  Taste to make sure seasonings are right.  
4. Serve immediately or freeze for a later date (I usually freeze in individual containers for lunches) but be sure NOT to boil when reheating.