Hot Chocolate Race Recap: Cream of Tomato Soup

One of the things that happen when you run races is that you get a lot of emails about OTHER races.  Which is how I found out about the Hot Chocolate 15k back in November. 

The race sounded like something Thatmom would love, since she is a serious chocoholic.  I can't think of anything that would inspire her to run more than chocolate. Thinking that Thatmom would run it with me, I signed up for the 5k, but with everything going on, she wasn't able to join me.

Of course, the morning of the race fell on the heels of a busy busy work week.  I was so run down and sick by the weekend, that when my alarm went off Sunday morning, I contemplated just covering my head with my blanket.  I hate running sick.

But the show must go on.  So I roused myself and got dressed, roused Thatboy and he got dressed, and we bundled up Thatbaby in a blanket and he slept all the way to the race, waking just in time for me to give him a quick kiss goodbye before heading to my corral.

I felt SO SLOW as I ran this race.  I figured I was logging 12 minute miles.  I mean, I felt good, I enjoyed the run itself, I just didn't feel like I was putting a lot of effort into it.  The crowd enthusiasm was great and the music on the course was fun.  But I apparently was running faster than I thought, because Thatboy totally missed me finishing!  I texted him after, since he usually meets me on the other side of the finish line and he was still waiting for me to cross.  Turns out my "12 minute miles" were closer to "10 minute miles."  Not too much slower than my typical race pace.

Instead of a typical medal, we were given finisher mugs, holding hot chocolate, fondue, and dippers like wafer cookies, bananas, pretzels, and rice krispie treats.

Thatbaby was wide awake and ready to help me with my prize.  With a number of dance breaks as he boogied to the music.

We came home and Thatboy took a nap.  I know, totally backwards right?  But he was under the weather too.  Thatbaby and I ran some errands, then we came home and napped. It was that kind of day when everyone has a touch of the sick.  To which soup is the best  cure.  And one of my old fallbacks isn't the typical chicken noodle. 

Growing up, when I didn't feel good, I wanted tomato soup.  Tomatoes have both vitamin C and beta carotene, which both make me feel like I'm eating something that will boost my health.  Even if it does have cream in it.  Thatboy doesn't have the same desire for tomato soup when he's sick, but he loves the soup at Nordstrom's Cafe, so he didn't take a lot of persuading.  This soup is perfectly creamy and tomatoey. Roasting the tomatoes in the oven adds to both the sweetness and the flavor and makes for a richer feeling soup. 

 

Cream of Tomato Soup

2 cans of whole tomatoes

1 1/2 Tbsp brown sugar

4 Tbsp butter

4 shallots, minced

1 Tbsp tomato paste

1/4 tsp ground allspice

2 Tbsp flour 

1 3/4 cups chicken broth

1/2 cup heavy cream

2 Tbsp brandy

salt

cayenne pepper

 

1.  Heat oven to 450.  Line a baking sheet with foil and spread tomatoes in single layer (reserve the tomato juice for later).  Sprinkle evenly with brown sugar.  Bake for about 30 minutes.  Cool slightly, then peel off of foil, and set aside.

2.  Melt  butter over medium heat in a saucepan.  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.  Whisking constantly, gradually add broth; stir in reserved tomato juice and roasted tomatoes.  Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors about 10 minutes. 

3.  Strain mixture into medium bowl, rinse out saucepan.  Transfer tomatoes and solids in strainer to blender, add 1 cup strained liquid and puree until smooth.  Place everything back into saucepan, add cream, and heat over low until hot, about 3 minutes.  (I just used my immersion blender and blended everything in the pan).  Off heat, stir in brandy, season to taste with salt & cayenne (didn't use either) and serve.  Preferably with little goldfish crackers.