Tomato Soup Best Version

A: Prepare Tomatoes

1 large Can of whole peeled Tomatoes

 Drain and save liquid.

 Halve tomatoes and deseed, saving pulp and seeds for straining. 

 Be sure to remove pulp from the underside to the strainer

 Transfer deseeded halves to aluminum foiled lined baking tray

 Sprinkle lightly with 1-1/2 Tbl spoons of brown sugar

 Bake  to carmelize for 30 mins at 400 deg F

 Remove from oven; place into a jug with the stained juice and with magic wand, blend until smooth

B: Saute in large saucepan:

 2 tbl spoon butter plus olive oil

 Finely Chopped Onions

 Garlic

 1/2 tsp Allspice

 1 Tsp Thai Red Curry paste

 Make a roo: Add 2 tbls flour to sauted onions and  continue to saute

 Add 1 - 1 1/2 cups Chicken stock & stir/whisk well to incorporate

 C: Add A to B;   simmer and add cream