Anybody have a really good tomato soup recipe?
I'm really craving it for dinner tonight. Something rich and creamy and warm. I've never made tomato soup from scratch before. Can you guys point me in the direction of a good recipe that you've tried and love? And what should I serve with it? Some kind of rustic version of a grilled cheese sandwich?
There's a Mollie Katzen (Moosewood) tomato-garlic soup with sherry in it. I don't remember which cookbook it's in, but it was DE-licious.
ReplyDeletegood timing--this week is tomato soup recipe testing week at our house! Last night we tried this: http://smittenkitchen.com/2011/09/roasted-tomato-soup-with-broiled-cheddar/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29 and I LOVE Smitten Kitchen but this wasn't my favorite ever. Of course, I screwed up the recipe a bit so the problem might have been mine not hers. It's worth trying, just not my 100% fave. And it's a touch complicated (but does solve the sandwich question).
ReplyDeleteANYWAY, the tomato soup we come back to again and again is the easiest EVER. From Angry Chicken http://angrychicken.typepad.com/angry_chicken/2008/11/again-with-the.html
Serve with grilled cheese (or grilled cheese with slices of apple or pastrami in them?) Enjoy
This is my absolute favorite and so easy:
ReplyDeleteCreamy Tomato-Balsamic Soup
Cooking Light October 2005
CL Notes: Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.
1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half (I used fat-free)
Cracked black pepper (optional)
Preheat oven to 500°.
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.
Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.
Yield: 4 servings (serving size: about 1/2 cup)
NUTRITION PER SERVING
CALORIES 120(35% from fat); FAT 4.7g (sat 3g,mono 1.5g,poly 0.1g); PROTEIN 3.8g; CHOLESTEROL 23mg; CALCIUM 120mg; SODIUM 452mg; FIBER 1.7g; IRON 1.7mg; CARBOHYDRATE 14.9g
Holy cow, I cannot wait to try these. Copped out and had chicken tonight that needed to be cooked. But I'll report back on the tomato soup. Wish I'd made it tonight! THANK YOUUUU!!!
ReplyDeleteMy recipe would have been a variation of angry chickens pretty much; in that I would add a broth to it. ie. 2 cups vegi, beef or chicken, and instead of milk I use nonfat sour cream, or if I'm being decadent Creme fraiche, which I think one can find at T.J.'s now. Also if you have a submersion blender (best cooking tool ever) use it at the very end to give it a uniform texture. I like to save some canned diced tomatoes to put in at the end for a little more texture. Also if its too thin make a rue that always helps. Now I want Tomato soup too!
ReplyDeleteHere in LA there is a place that makes their tomato soup and grilled cheese combo ("the after school special") with Gruyere and sour dough it's sooooo good. All the best
M
Mom's Tomato Soup
ReplyDeleteSlice a heap of plum tomatoes in half lengthwise. Place on 2 cookie sheets so they aren't crowded, cut side up. Add 4-6 garlic cloves in their paper.
Douse with more salt and olive oil than seems reasonable.
Roast @ 400 about 45 minutes, looking for some roasty-ness.
Blend roasted tomatoes with enough chicken stock to make a loose puree. Then add enough cream (or half and half or whole milk) to make soupy. bring to a simmer for a few minutes. This would be the time to add fresh basil if you have it.
salt and pepper to taste.
melt some cheese on olive oil or mayo brushed toast in the toaster oven. no need to dirty another skillet, mom.
This tomato soup is amazing:
ReplyDeletehttp://www.soulemama.com/soulemama/2010/08/our-carrot-tomato-soup.html
I've made it twice in the past couple weeks, and added a bit more of the liquid than it called for the second time (more chicken broth and more cream). It was divine.
A friend's blog. It's a go-to for recipes, especially ones like this:
ReplyDeletehttp://cup-a.blogspot.com/2010/10/fancy-tomato-soup-and-grilled-cheese.html
This is fabulous...
ReplyDeletehttp://feedingthefamily.wordpress.com/2008/09/14/creamless-creamy-tomato-soup/
I was reading a blog about grilled cheese recipes that I can be bothered to find at the moment...but try Granny Smith apple slices and extra sharp Vermont cheddar cheese on some kinda awesome bread (you're pick then). It's all kinds of wonderful. I keep thinking that some sliced and browned red onion would also not be amiss. This is my first time hitting your blog and I do so love your ideas. It helps me dream of the day when I can move out of my cramped apartment and actually fix up a house. I get a little frustrated with my big list of don'ts from the landlords. Keep sharing your lovely ideas!
ReplyDeleteI discover this blog through pint interest -
ReplyDeletein my favorites already!
anyway, my secret for a yummy tomato soup: roast the tomatoes first! washed, cut in halves, a light drizzle of olive oil, salt, paper, and any herb/spice, in the oven where you forget about them for a while (sorry I never me sure, time, etc...), and you have wonderful roasted tomatoes - the rest of the story is easy: mixer!
That's only a base - be creative!