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.

Anonymous wrote:

Anonymous wrote:La Madeleine tomato soup.

Miss this.

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.

Anonymous wrote:La Madeleine tomato soup.

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.