Tomato Soup recipe

[Anonymous]

I know, so basic, but looking for a tried-and-true recipe. Because that grilled cheese sandwich needs it. Thanks

[Anonymous]

I love Jeff Mauro’s recipe: https://www.foodnetwork.com/recipes/jeff-mauro/roasted-tomato-bisque-recipe-2107644

[Anonymous]

Lots of good recipes out there, and I like the one linked by PP above.

But tomato soup is actually the easiest thing in the world. I find it best to make with canned tomatoes, they work better than fresh for soup (even if you roast the fresh ones).

Not precise here at all because it is super flexible: I chop an onion, saute in olive oil until translucent. You can add fresh minced garlic after it is translucent and stir for a minute or so, careful not to burn, if you like garlic. Add several cans of San Marzano tomatoes; whole or diced or crushed is fine. San Marzano really do taste the best IMHO. Alternatively, if you love the taste of fire-roasted tomatoes, use those instead. Add some chicken stock or water. Simmer for a while. Blend until as smooth as you want it -- I use an immersion blender, it is so much easier than pouring hot soup into a regular one. Taste and season to taste. You can just use salt and pepper, or you can add some basil as well. Like it creamy? Add some half and half or cream or sour cream or even milk. Like it really, really smooth? Pour the blended stuff through a sieve. Like it chunky? Don't totally blend it.

[Anonymous]

Anonymous wrote:Lots of good recipes out there, and I like the one linked by PP above.

But tomato soup is actually the easiest thing in the world. I find it best to make with canned tomatoes, they work better than fresh for soup (even if you roast the fresh ones).

Not precise here at all because it is super flexible: I chop an onion, saute in olive oil until translucent. You can add fresh minced garlic after it is translucent and stir for a minute or so, careful not to burn, if you like garlic. Add several cans of San Marzano tomatoes; whole or diced or crushed is fine. San Marzano really do taste the best IMHO. Alternatively, if you love the taste of fire-roasted tomatoes, use those instead. Add some chicken stock or water. Simmer for a while. Blend until as smooth as you want it -- I use an immersion blender, it is so much easier than pouring hot soup into a regular one. Taste and season to taste. You can just use salt and pepper, or you can add some basil as well. Like it creamy? Add some half and half or cream or sour cream or even milk. Like it really, really smooth? Pour the blended stuff through a sieve. Like it chunky? Don't totally blend it.

+1
You can add roux to thicken it also. Finish with a dollop of cream, freshly ground black pepper and some deep fried croutons made from fresh bread. Yummy.

I make it in pressure cooker and it takes 5 minutes to make. I do not chop the tomatoes while cooking and basically use a tong to pull out the tomato skins. Use a sieve if you are not taking out the seeds. The seeds are not good if you have diverticulitis.

[Anonymous]

Serious eats has a Nordstrom copycat tomato soup that’s wonderful.

[Anonymous]

I like the one from americas test kitchen because it uses canned tomatoes and no cream or dairy :
https://www.americastestkitchen.com/recipes/4412-creamless-creamy-tomato-soup

[Anonymous]

It's just sautéed onions, garlic, tomatoes, add in chicken or veg stock, puree. If you want to, add cream.

[Anonymous]

La Madeleine tomato soup.

[Anonymous]

I love One Garden's recipe. The touch of saffron is genius. I don't make the croutons.

https://www.foodnetwork.com/recipes/ina-garten/easy-tomato-soup-and-grilled-cheese-croutons-2572057

[Anonymous]

Ina. Garten, not one garden...

[Anonymous]

Anonymous wrote:La Madeleine tomato soup.

Miss this.

[Anonymous]

Anonymous wrote:Lots of good recipes out there, and I like the one linked by PP above.

But tomato soup is actually the easiest thing in the world. I find it best to make with canned tomatoes, they work better than fresh for soup (even if you roast the fresh ones).

Not precise here at all because it is super flexible: I chop an onion, saute in olive oil until translucent. You can add fresh minced garlic after it is translucent and stir for a minute or so, careful not to burn, if you like garlic. Add several cans of San Marzano tomatoes; whole or diced or crushed is fine. San Marzano really do taste the best IMHO. Alternatively, if you love the taste of fire-roasted tomatoes, use those instead. Add some chicken stock or water. Simmer for a while. Blend until as smooth as you want it -- I use an immersion blender, it is so much easier than pouring hot soup into a regular one. Taste and season to taste. You can just use salt and pepper, or you can add some basil as well. Like it creamy? Add some half and half or cream or sour cream or even milk. Like it really, really smooth? Pour the blended stuff through a sieve. Like it chunky? Don't totally blend it.

This is the way I make tomato soup as well. It comes out perfect. I use butter not olive oil but it's up to you what you prefer.

[Anonymous]

Anonymous wrote:

Anonymous wrote:La Madeleine tomato soup.

Miss this.

Go to the one at Crown in Gaithersburg.

[Anonymous]

Anonymous wrote:Lots of good recipes out there, and I like the one linked by PP above.

But tomato soup is actually the easiest thing in the world. I find it best to make with canned tomatoes, they work better than fresh for soup (even if you roast the fresh ones).

Not precise here at all because it is super flexible: I chop an onion, saute in olive oil until translucent. You can add fresh minced garlic after it is translucent and stir for a minute or so, careful not to burn, if you like garlic. Add several cans of San Marzano tomatoes; whole or diced or crushed is fine. San Marzano really do taste the best IMHO. Alternatively, if you love the taste of fire-roasted tomatoes, use those instead. Add some chicken stock or water. Simmer for a while. Blend until as smooth as you want it -- I use an immersion blender, it is so much easier than pouring hot soup into a regular one. Taste and season to taste. You can just use salt and pepper, or you can add some basil as well. Like it creamy? Add some half and half or cream or sour cream or even milk. Like it really, really smooth? Pour the blended stuff through a sieve. Like it chunky? Don't totally blend it.

This is how I make it but in the oven at 425. I like the flavor of the roasted tomatoes.

[Anonymous]

Here’s an easy one:

Can of cannellini beans (or navy)
1.25 c broth
3 tbsp oil packed sun dried tomatoes, chopped a bit
2 tbsp parm
1 tbsp shredded basil

Boil the first three for 5-7 mins.
Process in Blender with oarm.
Sprinkle basil to garnish.

From”cooking for one” atk