10-12 plum tomatoes
1 onion, peeled and halved
2 garlic cloves
Bunch of fresh basil leaves
4 tb butter

Preheat the oven to 450. Cut the tomatoes in half and cut out the core. Put the tomatoes, onions, and garlic on a baking sheet and roast 8-10 minutes, until the tomato skins have some dark spots and the onion is soft.

Transfer them all to a saucepan and add the basil & butter. Cook over medium/low heat until the butter melts. Blend with an immersion blender until it's as smooth as you like it. Add salt and pepper to taste, and finish with a drizzle of olive oil just before serving. Fresh croutons are a great topping, or grated parmesan.

Anonymous wrote:I recently made this one, and it was really good:

https://cookieandkate.com/classic-tomato-soup-recipe/

I added extra tomatoes and tomato paste, and used the whole can of beans. I also used my immersion blender instead of using a food processor.

I served it with some sauteed kale on top, and a fresh focaccia.

I will DEFINITELY make again - it was so good. Next time I won't blend quite so thoroughly - I think it could have used a little more texture. Might add some extra veggies, too.

^ You could make it vegan by leaving out the butter.

I recently made this one, and it was really good:

https://cookieandkate.com/classic-tomato-soup-recipe/

I added extra tomatoes and tomato paste, and used the whole can of beans. I also used my immersion blender instead of using a food processor.

I served it with some sauteed kale on top, and a fresh focaccia.

I will DEFINITELY make again - it was so good. Next time I won't blend quite so thoroughly - I think it could have used a little more texture. Might add some extra veggies, too.

Butter
Roasted tomatoes or chopped tomatoes - Pomi is my favorite
A little sugar
A little heavy cream

Cooked low and slow

Topped with cheddar or gruyère croutons, or served with grilled cheese sandwiches made with a little apple or cranberry compote

Easy. Perfect.

After my weight loss surgery, I bought the book and signed up for a year of access to the A pound of cure website from a WL surgeon in AZ. I use Walmart great value cans when possible.

1 can diced tomatoes (I get the ones with basil and garlic)
1 can fire roasted tomatoes
2 cans stewed tomatoes with basic, oregano and garlic (something like that)
1 medium diced onion
2 TBS tomato paste
2 TBS minced fresh garlic
2 tsps hot sauce (I omit because I don’t like spicy)
3 cups veggie stock
4 bay leaves
2 TBS dried Basil*
(I use 1/3 cup basil pesto but if vegan you can omit because of the cheese)
Salt and pepper to taste

Add oil to pot and heat over medium heat
Add diced onion and a pinch of salt and cook until translucent
Add tomato paste and stir into the onions until fragrant to soften and brighten its flavor
Add minced garlic and heat for 30 seconds or until fragrant
Add cans of tomatoes and stir to incorporate ingredients
Add hot sauce, basil, hot sauce and stock
Cover pot and simmer on low for 15-45 minutes. (I do longer for more depth of flavor)
Remove bay leaves and turn off heat
Pour contents into a blender and cover the blender with lit and remove pour cap to allow steam to escape. (This takes me two or three times moving contents of pot to blender)
Cover pour cap with dish towel to avoid splatter and turn on low and move blender to high blending thoroughly until smooth
Pour contents back into pot and heat through. Serve

Store in fridge up to two weeks.

I make the creamy tomato soup recipe from the America’s Test Kitchen Family cookbook. It’s similar to this recipe, which looks like a crockpot version of it - https://www.365daysofcrockpot.com/americas-test-kitchen-creamy-tomato/. The family cookbook recipe includes 2 28 oz cans of diced tomatoes and doesn’t include bay leaves or sherry but otherwise the ingredients are similar.

https://cowgirlcreamery.com/blogs/our-table/sidekick-tomato-soup

La Madeline’s tomato soup.

My husband makes a good one with tomato juice, sautéed garlic, and fresh squeezed lime juice.

Best tomato soup I ever had was in Croatia, pretty much every restaurant. The freshness of the ingredients was just amazing.

and no cream for fagiole

I’m obsessed with this one and it meets your criteria.

https://www.foodnetwork.com/recipes/michael-chiarello/roasted-tomato-soup-with-croutons-recipe-1916586

or make it pasta fagiole. use more broth, it includes ditalini pasta and cannelini beans.

I'd probably do 1 part veg broth to 2 parts tomatoe puree or sauce. Little fried garlic, fried slow and low, and oregano. Add pinch sugar. Simmer 30- and splash half n half or heavy cream.

America's Test Kitchen "Classic Tomato Soup" is fabulous. You can easily just sub the chicken broth for "no chicken" broth or veggie broth. Not too much cream.

I’m looking for a good basic recipe for tomato soup. Ideally it would be vegetarian (no chicken stock, though diary is fine). In the past I have tried ones that have tons of cream that don’t end up tasting like tomatoes, or ones that are essentially just a can of tomatoes blended up.
So, anyone have a recipe for that perfect tomato soup? Thanks.