Porterhouse steak with pan-seared cherry tomatoes

This dish showcases the bounty of summer for a quick and easy dinner that's full of flavour. Even my tomato-averse husband enjoyed the sauce paired with the steak. Be careful when digging in as some of the little tomatoes have a tendency to spray everywhere. I added a sliced chili pepper and a bit of balsamic just to give the sauce even a bit more depth, but I think it would be fine omitted as well.

One year ago: (on hiatus)
Two years ago: Peanut-Crusted Lamb Kebabs in the Style of Burkina Faso
Three years ago: Roast Chicken with Sumac, Za'atar and Lemon
Four years ago: Pork Tenderloin in Creamy Mustard Sauce
Five years ago: Minestrina Tricolore
Six years ago: Corn and Black Bean Tamale pie

Porterhouse steak with pan-seared cherry tomatoes (from The Epicurious Cookbook)

Ingredients
3 tbsp olive oil, divided
2 porterhouse steaks (1 3/4 lbs each)
4 tsp kosher salt
1 1/2 tsp pepper
6 large garlic cloves, thinly sliced
4 (1/2 pint) containers mixed cherry tomatoes
6 sprigs fresh thyme
1 - 2 red chilies, thinly sliced (optional)
1 1/2 cups coarsely torn fresh basil
1 - 2 tbsp balsamic vinegar (optional)

1. Preheat oven to 375F.
2. Heat 1 tbsp oil in a cast iron skillet over medium-high heat.
3. Meanwhile pat steaks dry and sprinkle with salt and pepper.
4. Sear steaks one at a time, turning once, until well browned, ~10 minutes.
5. Transfer steaks to a shallow baking dish and cook in oven until thermometer reads, 110 - 120F, depending on desired level of doneness, ~6 minutes.
6. Transfer to a platter and let steaks rest for 15 minutes.
7. While steaks rest, pour oil off from skillet and add remaining 2 tbsp. Heat over medium-high heat.
8. Add garlic and saute until golden. Remove with slotted spoon.
9. Add tomatoes, thyme, and chili if using. Season with salt and pepper and cook until tomatoes begin to wilt, 2 minutes.
10. Remove from heat and stir in any steak juices from the platter. Scatter basil over tomatoes and add balsamic to taste if using.
11. Spoon tomato sauce over steaks and serve.

Grilled Arctic Char with Arugula and Cherry Tomato-Anchovy Brown Butter

This dish is a celebration of summer with two types of tomatoes, basil, and peppery arugula. Grilled arctic char is served on top of a tomato and arugula salad and covered with a cherry tomato-anchovy brown butter sauce. Goin's recipes tend to be on the complex side, but this one is relatively simple and comes together fairly quickly.

Two years ago: Cucumber Cooler
Three years ago: Fig, Prosciutto, and Arugula Salad
Four years ago: Egg and Pancetta Stuffed Tomatoes

Grilled Arctic Char with Arugula and Cherry Tomato-Anchovy Brown Butter (from The AOC Cookbook)

Ingredients
1 lemon zested and 4 tsp juice, divided
6 fillets arctic char, skin on
1 tbsp thyme leaves
1/4 cup chopped thyme leaves, divided
1 1/2 lbs heirloom tomatoes
2 tbsp sliced basil
4 ounces arugula
1/4 cup extra virgin olive oil, divided
8 tbsp unsalted butter
1 1/2 tsp minced anchovy
3/4 pint small cherry tomatoes, cut in half

1. Season char with lemon zest, thyme, and 2 tbsp parsley. Cover and refrigerate for at least 4 hours. (Goin recommends this for all of her fish recipes. I rarely marinate for more than 30 minutes and sometimes not even that much. Don't let time stop you from giving this a shot!)
2. Light the grill and while it's warming up, let the fish come to room temperature.
3. Core the heirloom tomatoes and cut them into 1/4" thick slices. Season with salt and pepper and scatter basil on top.
4. Toss arugula in a large bowl with 2 tbsp olive oil, 2 tsp lemon juice, salt, and pepper.
5. Divide half of the sliced tomatoes between 6 dinner plates. Add 2/3 of arugula on top. Place remaining tomatoes on plates and follow with the remaining arugula.
6. Brush char with remaining 2 tbsp olive oil and grill - 3-4 minutes skin-side down and a minute or so flesh side down. Place fish on arugula and tomato salad.
7. Meanwhile, place butter in medium saute pan. Cook over high heat a few minutes until brown and nutty. Add anchovy, cherry tomatoes, 3/4 tsp salt, and a few grindings of pepper. Cook for 30 seconds and add 2 tsp lemon juice. Stir in remaining parsley and spoon over fish and around the salad. Serve.

Smoky Tomato-Bean Soup

This year's beer and food calendar pairing suggested tomato soup and pale ale for January. Sadly, the mister doesn't appreciate the wonder of tomato soup, so I decided to save this one for a night that he was away. I was happily surprised by how much depth of flavor this soup had for minimal effort and time. The smokiness of the bacon and paprika shines in this dish and the sage and herbs give a rich herbalness to the dish. I was happy to not have to share this one. It'd be perfect for a cold winter night ... or just another day in San Francisco.

One year ago: Cod Cakes in Tomato Sauce
Two years ago: Bulgur and Walnut Salad
Three years ago: Espresso Black Bean Stew
Four years ago: Cranberry Winter Stew

Smoky Tomato-Bean Soup (from The Herbal Kitchen)

Ingredients
4 ounces smoky bacon, finely diced
1 tbsp olive oil
1 medium onion, finely diced
3 tbsp chopped sage
3 garlic cloves, finely chopped
1 tbsp sweet smoked paprika
3 lb ripe tomatoes, peeled, seeded, and diced or 1 28 oz can and 1 14.5 oz can diced tomatoes
2 tsp kosher salt (1/2 tsp if using canned tomatoes)
2 tsp coarsely chopped marjoram
1 1/2 cups cooked white beans (1 15 oz can)
freshly ground black pepper

1. Cook bacon in olive oil over medium heat in a large saucepan until it renders and begins to crisp. Pour off half the fat.
2. Add onion, sage, garlic, and paprika and cook until onion softens, 3 minutes.
3. Stir in tomatoes and salt, partially cover, and simmer for 30 minutes.
4. Stir in marjoram and beans. Season and serve.

Pasta Rustica with Sole, Greek Olives, and White Wine

It's been a while since I made pasta, but this quick and easy dish got rid of a bit of fish and made good use of some last of the season tomatoes. I couldn't resist adding a bit of feta to the final dish, but it probably wasn't strictly necessary.

One year ago: Saffron Rice
Two years ago: Hot and Sour Rhubarb and Crispy Pork with Noodles
Three years ago: Brisket
Four years ago: Bread pudding

Pasta Rustica with Sole, Greek Olives, and White Wine (from Radically Simple)

Ingredients
8 ounces penne rigate
3 large ripe plum tomatoes
2 large yellow tomatoes
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1/2 cup dry white wine
1/2 cup finely chopped parsley, divided
1/3 cup slivered basil
1 tbsp grated lemon zest
12 ounces lemon sole, cut in 1/2" strips
16 pitted kalamata olives
feta (optional)

1. Bring a large pot of salted water to a boil. Cook pasta until tender. Drain.
2. Meanwhile, cut all tomatoes into 1/2" pieces.
3. Heat oil in wok or large skillet. Add garlic and cook 30 seconds.
4. Add tomatoes, wine, half the parsley, basil, lemon zest, and 1 tsp salt. Cook 3 minutes over high heat.
5. Add fish and olives. Cook until fish is just cooked through, 2 minutes.
6. Add cooked pasta to skillet, heat 2 minutes until hot.
7. Divide among 4 bowls. Garnish with remaining parsley. Top with feta if desired.

Grilled Goat Cheese-Stuffed Gypsy Peppers with Cherry Tomato Vinaigrette

I've only ever seen gypsy peppers in northern California, but this recipe was so good that I couldn't pass on posting it. Gypsy peppers are smaller and thinner skinned than bell peppers. I think you could probably pull this off with bell peppers (although the author suggests using piquillos and cooking in the oven). I was suspicious of the texture using rice and golden raisins in the mixture, but it worked perfectly and the raisin presence didn't bother me at all. I scaled the recipe down to 4 peppers and accidentally reduced the filling by half and it turned out to be the perfect amount of filling for my peppers.

Two years ago: Strawberry Yogurt Scones
Three years ago: Mini Chocolate Pavlovas with Raspberry Curd

Grilled Goat Cheese-Stuffed Gypsy Peppers with Cherry Tomato Vinaigrette (from Big Small Plates)

Ingredients
6 gypsy peppers
3/4 cup cream cheese
1 1/2 cups feta cheese
2 cups cooked rice, chilled
3/4 cup golden raisins
1/3 cup chopped mint
Cherry tomato vinaigrette
1 - 1 1/2 pints cherry tomatoes, halved
2 - 3 tbsp minced basil
1 tbsp minced parsley
3 tbsp rice vinegar or champagne vinegar
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
6 tbsp extra virgin olive oil
To finish
1/4 cup toasted sliced almonds
2 - 3 tbsp creme fraiche, whisked until smooth

1. To prepare pepper, cut around base of stem like a pumpkin, pull stem out, remove seeds, and keep stem lid. Blanch pepper in boiling water for 60 - 90 seconds. Drain and shock in ice bath. Drain before stuffing.
2. To make stuffing, fit mixture with paddle attachment and beat cream cheese until light and fluffy. Crumble in feta and beat until smooth. Mix in rice, raisins, and mint.
3. Divide filling into 6 equal portions. Roll into same shape as peppers. Push into peppers, put tops back on, and set aside.
4. To make vinaigrette, combine cherry tomatoes, basil, and parsley in medium bowl.
5. In small bowl, whisk together vinegar, lemon juice, salt, and pepper. Whisk in oil and pour over tomatoes and herbs. Mix gently.
6. Grill peppers over medium high flame until caramelized on all sides.
7. To serve, place a few spoonfuls of vinaigrette on each plate. Top with stuffed pepper, sprinkle with almonds, and drizzle with creme fraiche.

Stuffed Squash Blossoms on Herbed Tomato Salad

This dish is a celebration of summer. It's a bit of work, but well worth it for warm goat cheese hidden in squash blossoms on top of a fresh tomato salad. My squash blossoms were on the small side, so I had to make the balls even smaller.

One year ago: Israeli Couscous with Fresh Corn, Tomatoes, and Feta
Two years ago: Spinach with Ginger and Green Chiles
Three years ago: Thai Shrimp and Spinach Curry

Stuffed Squash Blossoms on Herbed Tomato Salad (from The Herbfarm Cookbook)

Ingredients
Filling
4 ounces goat cheese
1 tbsp coarsely chopped basil
1 tbsp finely chopped marjoram
Salad
8 large zucchini blossoms, pistil removed
1 tbsp olive oil, plus more for brushing
2 cup cherry tomatoes, halved or quartered or larger tomatoes cut into bite-sized pieces
1 tbsp coarsely chopped marjoram
12 basil leaves, torn into 1/2" pieces

1. Stir filling ingredients together in small bowl. Form into 8 balls. Cover and set aside.
2. Bring a pot of salted water to a boil. Plunge 4 blossoms at a time into water and boil for 10 second. Remove with slotted spoon and plunge into a bowl of cold water.
3. Heat oven to 350F. Line a baking sheet with parchment paper. Carefully place ball of goat cheese filling in each blossom and close bloom (it may be easier to separate petals underwater. Place on baking sheet and brush with oil. (You can do this ahead of time and refrigerate covered.)
4. Bake blossoms until cheese is warmed through, 5 - 7 minutes.
5. Toss tomatoes with 1 tbsp olive oil, marjoram and basil. Season with salt and pepper to taste and arrange on 4 plates.
6. Top each salad with 2 blossoms and serve.

Crumbled Cheese with Scallions and Tomatoes

This dish may be one of the quickest full meals I've made in a very long time. It's remarkably filling and incredibly fresh tasting. It's a perfect summer meal, limiting stove time to the bare minimal and celebrating fresh tomatoes. I thought the amount of scallions might be a bit too much, but they added a fantastic crunch to the dish. The author says you can use feta instead of the paneer, but to be careful to add it just before you plan to serve it so it doesn't melt. You may want to scale back the chiles if you're more spice averse. The Balti masala called for in this recipe is great, but I think store-bought blends would work just fine in here as well.

One year ago: Black Radish Soup in Roasted Acorn Squash
Two years ago: Cauliflower Gratin
Three years ago: Risotto

Crumbled Cheese with Scallions and Tomatoes (from 660 Curries)

Ingredients
2 tbsp canola oil
1 tsp cumin seeds
8 ounces paneer, crumbled
8 ounces scallions, finely chopped (green and white)
8 ounces tomatoes, cored and finely chopped
2 tbsp finely chopped cilantro
1 tsp coarse salt
1 tsp Balti masala
1/4 tsp turmeric
2 to 4 fresh green Thai, cayenne, or serrano chiles, stems removed and thinly sliced crosswise

1. Heat oil in large skillet over medium-high heat. Sprinkle in cumin seeds and cook until they sizzle and smell fragrant, 10 seconds.
2. Add all remaining ingredients and simmer uncovered until flavours infuse cheese, 5 minutes. Serve.

Beef and Rice Meatballs in Tomato Rosemary Broth

I had a bit of frustration with this recipe, but the finished result offset the frustration enough that I'm still posting it. As a first word of warning, the meatballs did not want to stay together. They lost there shape while browning and it was more than a bit frustrating. As a second word of caution, I made quite a few substitutions to this recipe due to what I was trying to use up before moving. It turned out fantastically and I think it would be equally wonderful following the recipe to the letter. I note my substitutions below. Finally, don't forget to add the thickened yogurt to the final dish. It's excellent.

One year ago: Parsnip-Apple Soup with Bacon Candy
Two years ago: Cheesecake-Marbled Brownies

Beef and Rice Meatballs in Tomato Rosemary Broth (from The Olive and the Caper)

Ingredients
Meatballs:
1 lb/454g ground beef
1 cup cooked rice, at room temperature
1 medium onion, finely chopped
1 large garlic clove, minced
1/4 cup chopped parsley
1 tbsp chopped mint
1/8 tsp ground cinnamon
1 tsp salt
1/2 tsp ground pepper
1 large egg
Broth:
6 cups beef or lamb stock (I used a mixture of duck and turkey)
2 cups dry white wine (I used a mixture of wine and sherry)
2 medium tomatoes, cut into 1/4" dice
2 tbsp tomato paste
1/4 tsp chopped fresh rosemary needles (I increased this)
Assembly:
2 tbsp olive oil
1 cup thickened yogurt (yogurt strained through cheesecloth or a fine sieve)
1 tbsp chopped mint

1. Place all meatball ingredients in medium-size bowl and mix thoroughly. Roll tablespoon-size amounts into walnut-size balls.
2. Place all broth ingredients in a large pot and bring to a boil over high heat. Reduce heat and simmer, uncovered, until tomatoes are soft, about 15 minutes.
3. Meanwhile, lightly oil a skillet and heat over medium-high. Brown meatballs, in batches if necessary. Set aside.
4. Bring stock mixture to a boil, drop in browned meatballs, partially cover and simmer until meatballs are cooked through, 5 - 6 minutes.
5. Ladle broth and meatballs into bowls and garnish with yogurt and mint.

Pasta with Bacon, Rosemary, and Very Ripe Tomatoes

I'm finally getting settled in my new city and catching up on the recipe backlog from before I left Montreal. This is a very simple recipe, so it's key that you use high quality ingredients. I wanted a little more tomato in this so I increased it to 4 medium tomatoes and was very happy that I did.

One year ago: Apple Pie Streusel Muffins
Two years ago: Veal and Tomato Ragu

Pasta with Bacon, Rosemary, and Very Ripe Tomatoes (from Cook This Now)

Ingredients
8 ounces/225g pasta of your choice
3 ounces/85g bacon, sliced into 1/2" pieces
1 rosemary sprig
2 garlic cloves, minced
pinch crushed red pepper flakes
kosher salt and ground pepper
2 very large tomatoes (or 3 - 4 medium), cored and chopped
balsamic vinegar (if tomatoes taste flat)

1. Cook pasta in pot of salted water.
2. Meanwhile, in large skillet over medium heat, cook bacon until brown, 5 minutes. Transfer to paper towel-lined plate, but leave the grease in the pan.
3. Add rosemary, garlic, and red pepper flakes. Salt and pepper to taste and cook until garlic is lightly browned, 1 - 2 minutes.
4. Add tomatoes and let sauce simmer until pasta is cooked. Season with salt and pepper and add vinegar if it still tastes flat.
5. Drain pasta and top with sauce. Sprinkle with bacon.

Israeli Couscous with Fresh Corn, Tomatoes, and Feta

This is a simple dish, but a celebration of summer. I used grape tomatoes in place of diced tomatoes.

One year ago: Spinach with Ginger and Green Chiles
Two years ago: Thai Shrimp and Spinach Curry

Israeli Couscous with Fresh Corn, Tomatoes, and Feta (from Cook This Now)

Ingredients
1 large garlic clove, minced
3/4 tsp plus pinch kosher salt
2 tsp freshly squeezed lemon juice
1/4 tsp freshly ground black pepper
3 tbsp olive oil
1 1/2 cups Israeli couscous
1 cup fresh corn kernels
1 large ripe tomato, diced
85g crumbled feta cheese
2 tbsp chopped basil

1. Using a mortar and pestle, mash garlic and pinch of salt to a paste. In a small bowl, whisk together garlic, lemon juice, 3/4 tsp salt, and pepper. Whisk in olive oil.
2. Cook couscous according to package directions (or if your directions are weird, cook it like pasta for at least 15 minutes). Add corn for last 5 minutes of cooking. Drain well.
3. In large bowl, combine couscous-corn, tomato, and vinaigrette. Let cool for 10 minutes.
4. Fold in feta and basil. Serve.

Corn Salad with Tomatoes, Avocados, and Lime Cilantro Dressing

It's hard to get much cooking done in the summer. The warm weather outside beckons with far too many distractions. Living without air conditioning also means I have to be careful not to overheat my apartment by running the stove or oven too long. Fortunately, with fresh fruits and vegetables in season, there are delicious alternatives that require very little cooking. This dish is quick and easy. The avocado gives it a bit of something extra and makes it more filling if you're looking for a nice summery lunch. I used grape tomatoes in place of diced tomatoes.

One year ago: Turmeric Rice
Two years ago: Pasta Pesto Salad

Corn Salad with Tomatoes, Avocados, and Lime Cilantro Dressing (from Cook This Now)

Ingredients
3 ears corn, kernels sliced from cob
2 tbsp freshly squeezed lime juice
2 garlic cloves, finely chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup olive oil
1 large tomato, diced
2 ripe avocados, diced
2 scallions, finely chopped
1/4 cup chopped fresh cilantro

1. Bring a medium pot of water to a boil. Cook corn until tender, 2 minutes. Drain.
2. In a bowl, whisk together lime juice, garlic, salt, and pepper. Whisk in oil.
3. In a large bowl, combine corn, tomato, avocados, scallions, and cilantro. Add dressing, toss to coat, and serve.

Southeast Asian Tomato Salad

This salad is a great way to mix up the usual tomato and basil summer salad.

Southeast Asian Tomato Salad (from Cook This Now)

Ingredients
2 tsp fish sauce
2 tsp lime juice
1 tsp light brown sugar
2 scallions, finely chopped
1 garlic clove, minced
1/2 jalapeno, finely chopped
3 medium tomatoes, sliced 1/4" thick
1 cucumber, thinly sliced
2 tbsp chopped Thai or regular basil
2 tbsp chopped cilantro

1. In small bowl, whisk together fish sauce, lime juice, sugar, scallions, garlic, and jalapeno.
2. Arrange tomato and cucumber slices on a plate. Spoon dressing over tomatoes and let stand 10 minutes.
3. Sprinkle with basil and cilantro and serve.

Strawberry and Tomato Salad with Fresh Herbs

I was happily surprised to find fresh strawberries in the CSA box this week. The strawberries are an experiment for our greenhouse and supplies are limited, so I wasn't expecting to get some of the precious strawberries in the middle of winter. They're not quite as amazing as fresh Quebec strawberries in the summer, but I think they have more flavour than the gigantic strawberries I grew up thinking were strawberries. Paired with some delicious CSA box cherry tomatoes, this made an excellent salad.

Strawberry and Tomato Salad with Fresh Herbs (from Sexy Cuisiner pour Deux)

Ingredients
20 cherry tomatoes
1 box fresh strawberries
8 basil leaves
10 - 12 mint leaves
zest of 1 lemon
1 tbsp lemon juice
3 tbsp olive oil
pepper

1. Cut tomatoes and strawberries in half (or quarters if they're large).
2. Cut herbs into strips.
3. In a bowl, mix together tomatoes, strawberries, herbs, and other ingredients.
4. Top with pepper to taste.

Scalloped Tomatoes with Croutons

My plan for the week was to center meals around zucchini and corn. While searching for corn recipes, I decided on two that focused on corn and tomato combinations. The only problem? I ended up using all of the corn in the corn chowder (how could I forget to scale down?). I planned on returning to the store to buy more corn, but instead I stumbled upon this Smitten Kitchen recipe. It looked so simple and delicious (and would use up my 5 tomatoes!) that I was powerless to resist. I'm glad I gave in, because this was as tasty as the photos promised.

Scalloped Tomatoes with Croutons (Adapted, only slightly, from Ina Garten)

Ingredients
3 tablespoons olive oil
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I used most of a Premiere Moisson baguette and left the crust on)
2 1/2 pounds tomatoes, cut into 1/2-inch dice (I used 5 plum tomatoes ... not sure how much that is, but it worked)
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

1. Preheat the oven to 350°F.
2. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.
3. Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl.
4. When the bread cubes are toasted, add the tomato mixture to the sauté pan and cook them together, stirring frequently, for 5 minutes.
5. Remove from heat, and stir in the basil.
6. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese.
7. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.

Cream of Tomato Soup

When I lived in DC, I didn't cook much.  One of my frequent dinners was a cream of tomato and parmesan bisque (bought) with some oyster crackers and cheese ... healthy right?  I haven't seen that soup in stores since I moved here, so I'm on the lookout for something I can make that's similar.  This isn't it (even with some cheese added in), but it is delicious.  I skipped on the brandy/sherry as I didn't have any, but I'm leaving it in the recipe below because I assume it would be good.  The original recipe is also more complex, but my simplified version is below.  While straining would result in a better texture, it's very time consuming (and I need a strainer that actually strains!) and I don't know that the difference is worth it ... maybe if you're cooking for company.

 Cream of Tomato Soup (from Smitten Kitchen) (Adapted from The America’s Test Kitchen Cookbook)

Ingredients

2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
1 1/2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced (about 1/2 cup)
1 tablespoon tomato paste
Pinch ground allspice
2 tablespoon all-purpose flour
1 3/4 cups chicken stock, homemade or canned low-sodium
1/2 cup heavy cream
2 tablespoons brandy or dry sherry
Salt and cayenne pepper
grated cheese (optional)

1. Adjust oven rack to upper-middle position and heat oven to 450°F. Lined rimmed baking sheet with foil. With fingers, carefully open whole tomatoes a bowl and push out seeds, allowing juices to fall into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
2. Heat butter over medium heat in large saucepan until foaming. Add shallots, tomato paste and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
3. Blend together with an immersion blender.  Add cream and warm over low heat until hot, about 3 minutes.  Add grated cheese to taste if desired.  Off heat, stir in brandy and season with salt and cayenne. Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)