Thoughts on making this with canned tomatoes? This was delicious! You use nearly every part of those canned tomatoes, which I love, because why dump that liquid carted over here from San Marzano? Three years ago: Spinach Quiche and Bread without a Timetable Thanks for the recipe. We dug the cheddar lids but I toasted a few more pieces of bread and topped them with butter and cheese and baked them along with the soup with lids because I knew my family would DEMAND more than just their lids, and I was right! Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). No changes to the recipe required.. But, with times as appropriate as this long, wet winter ahead and sources as good as, yet again, The America’s Test Kitchen Cookbook, this seems as good as a time as any to start making our own, because these recipes are keepers. Love. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. I’d recommend a little more broth added since the bread soaks up a lot of it. I was disappointed with this one. Wonderful recipe! This looks absolutely wonderful! I think I’ve gonna have to stop for chicken stock on the way home. I made this receipe last night. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes. Can this be made with round tomatoes? Thank you and Happy New Year. Nothing. I’m confused about the necessity of the last step — the straining, the blending the re-adding, the reheating… I just added the cayenne and milk (instead of cream), blended with an immersion blender, adjusted the seasonings and that’s it. This soup looks delicious! Thank you for the great inspiration!! Thank you! In my 50s! Perfect to dunk grilled cheese into. Mac tac. i can’t wait to try this recipe out! Perfect. Wow it is 6am and I just read this recipe. SO good! I would, in general, prefer to puree tomatoes after cooking just so they puree the smoothest. I live in Phoenix, and today it was nearly 100 degrees outside… not exactly soup weather. Thank you. The other is more of a Campbells-style soup, for people who grew up on the canned stuff. first of all, i am still laughing that in your above comment you compare chicken stock to a sponge….just further proves why, with so many cooking blogs, yours is the one that i obsessively follow. Also – where does one find Carrot Cake donuts? I’ve made this several times now but without the bread and cheese topping since we have dairy and gluten allergies (so just the actual tomato soup part). I thought there was I tiny little thing missing, so I added a pinch on sugar. Add foil packet of garlic to tray. Does it affect the taste of this recipe in any way if: It’s still too hot for soup! But grilled cheese in any form is welcome. In the throes of first trimester nausea, this is truly a perfect food for me. So no beer. I’ll give this a whirl one night but like you said, it reminds me of pasta sauce and, sorry but ew?! First, I don’t quite see the urgent need to conflate two perfectly delicious things, each a thing of beauty and a joy forever on its own. I’m a five year old at heart, I used to adore Campbell’s and tomato cup-a-soup, other flavours were too bland and mushy, tomato totally had some life to it. Best tomato soup of my life. I’ve made this before and I’ll make it again very, very soon. How many hours until I get home? Serving Size : 1 cup. This was my first time making tomato soup from scratch and it was delicious. Being anonymous is always the first sign. I made this with our frozen roasted tomatoes. This sounds so awesome I can’t wait, CAN’T WAIT to try it! No more tinned tomato soup for me! And while the process can be quite involved, every step is worth it once I taste the first spoonful of my grandmother’s chickpea and cilantro soup, or bite into a salted caramel cream puff. If so what kind would you recommend? Found this recipe 11 years later, and it’s spectacular. Ginger's Cook Club: Make Smitten Kitchen's pizza bean bake and white bean and potato soup originally appeared on goodmorningamerica.comGet cooking with Ginger Zee!Welcome to … I have a question though — I’ve heard that blending tomatoes with seeds in a food processor can create a bitter taste. I also added a thick slice of goat cheese in the center when I served it! It is easy, fairly quick and oh so good. I can almost smell this through your photos. This is absolutely the best thing I have ever made from your blog! Thanks for the recipe. This recipe reminds me of a baked cauliflower and tomato sauce dish that was smothered with cheese. :) But now, you’re talkin’ my language. i’ve made this soup twice in the past week now and still don’t have the heart to tell my mother, who will spend an entire day making her grandmother’s recipe, that this one blows it’s doors off! It was quite tedious, but certainly worth the effort. where oh where did you get that ladel? I haven’t done it, but I definitely think so. I am definitely going to try this!! Check back for a new episode next Thursday! Because I’m lactose-intolerant, I substituted the same amount of coconut milk for cream. me: yea, that one. You just revolutionized my world. About 1/3 of the San Marzanos actually burned so next time I’ll watch that. I’ll be trying this dish out tonight! (If you’re using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) The picky 4 year old even ate some! One question: I made this soup and I ended up with little tomato shard things that I believe are parts of the skin of the tomatos. I didn’t realize the soup had so many steps, which is my excuse every night. BUT – my measurements were totally off! So yummy. It was AMAZING!! Sorry, your blog cannot share posts by email. I gotta try this. Would absolutely make again! I’ve tried many recipes and have found some I love, but am always open to something new to try. I love this recipe, and makes following this blog so worth it! 2) I saw you in my dream last night, but you were with your family and I didn’t want to interrupt. But you should make all and freeze half — you won’t regret it. Much. Absolutely delicious! Right or not, I’ve been told to steer clear of them. Suffice it to say, I still have countless quarts of canned tomatoes and about 8 lbs of frozen roasted tomatoes in bags. One of my most favorite comfort foods is a rich, tomato-y, slightly tart tomato soup, and this looks like the ULTIMATE. Watch Smitten Kitchen Videos from Food Network. The best of all worlds, and then some…. As I said above, I wish I could quit it, but frankly, I’ve got not a chance. So fast forward 7 years and I think I’ll give this a go. Uh, it’s official. What should I do with the pulp? Over think? Can’t wait to heat up the leftovers! I used nice vanilla extract instead of brandy/sherry when I made this, and it was an excellent substitute. Anyone else have a problem with the olive oil getting extremely smoky in the oven??? :). Seriously. :). I did drizzle olive oil under the tomatoes but that didn’t help. Or would that disturb the flavor profile of this recipe too much? I made cheddar/monterry grilled cheese on sourdough instead), I took a different recipe, and tweaked it up, including the little “foil packet of garlic” on the side. Make soup: Preheat oven to 400°F. Nothing is the answer. I found that it’s best not to fully puree all the tomatoes, a few little bits of tomato taste beautiful too. it tasted so good at that point i was even tempted to NOT add the cream… though of course i did add it. I wanted a different flavor. I literally gasped in delight when I saw this. 10.9k Likes, 89 Comments - smitten kitchen (@smittenkitchen) on Instagram: “Better-than-classic tomato soup with a depth and complexity that makes it a forever favorite. I believe it served 6 to 8. My CSA is having a bulk tomato order and I think I’m going to roast a boatload of them. This recipe saved me from 1st trimester nausea. This was so, so, SO good. Thanks in advance! I love a red pepper soup so I wouldn’t mind at all. Made it tonite… Well worth the effort. I get so excited when I see you’ve posted something. A toasty cheese sandwich, with good bread and quality cheese, oh, certainly! You omitted the basil from the Bon Appetit recipe. I’m making this no later than TODAY. Yech! Thanks! Thanks Deb, I don’t think I’ll be looking at tomato soup the same way ever again. I find it takes so little to get that smooth flavor. yeah!! I want to hear his leetle voice! The only problem is that it gives me heartburn if I eat it too many times in a row – but that just means I get to store the extra in the freezer for a day when I don’t want to cook! oh.my. That cheddar looks unreal. You know I grew up eating grilled cheese (and was AMAZED when I discovered the addition of a tomato slice…)… but I can’t get into eating/drinking tomato soup. Two thumbs up for another winner, Deb! Didn’t have allspice (used nutmeg instead) or brandy and it still came out wonderfully. — it’s only fair and honest that I tell you that I’ve spent a significant portion of the last year considering ways to merge grilled cheese sandwiches and tomato soup in a single vessel. This sounds delicious. *Je ne sais pas*…. We can just heat it up, add 4 cups of chicken broth and the cheese topper or we can use it as a base and add rice, cabbage, hamburger, green pepper, barley or any other favorite ingredients. Looks so good. Love the roasted tomato soup recipe – it’s simple and looks so tasty. Hey y'all we have so many tomatoes so let's make tomato soup! Yummmmmmm! Thank you thank you thank you!! thanks again Deb! The peppers add a wonderful sweetness! Instead of the topping I made a grilled cheese to go along with it. I AM BACK AND TRIED I did add a parmesan rind to the soup. Just a typo. perfect for the current season. As for the grilled cheese tops– brilliant! how did you know i wanted grilled cheese and tomato soup?! Thanks for the inspiration. With the outside temp. A Keeper. Hi Stacey — Still love the old one and it can be used year round because it uses canned tomatoes. I was trying to think of what would go well with your mushroom bourgignon recipe, I think this will be perfect! Never did I think I could have been craving it to go under it. This was wonderfully simple but still rich in flavor. I seriously cannot wait to try this grilled cheese tomato soup combo. Every recipe I’ve tried as worked out great. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. My son asked me to buy a can of condensed tomato soup while we were grocery shopping Sunday. :-), 4B’s Cream of Tomato Soup Just made this for dinner, and it was a perfect late summer/early fall dish. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Sep 22, 2014 - Lest you think I spend any part of my days doing Important Things — preparing, and totally not at the last second or haphazardly, for my only child’s second birthday, or for his first w… I just tried the tomato soup and it was so delicious, my kids even liked it. Looks good! Thank you! There are no words to adequately describe how urgently I need to make this in my kitchen. Could my precious little ones be forged into this lusty-looking soup? Thanks for the recipe. I’m still enjoying your Quick and Easy Mac & Cheese, but I jazzed it up with Ground Beef, Asparagus and mushrooms. I’d never made tomato soup from scratch before but it was easy and oh so tasty! I even posted about it my own blog, which is not generally dedicated to recipe making. I am a college student and have just created a blog for my online art class. I never did the tomato soup combo myself (more of a ketchup girl), but this version seems way more appetizing than the one with instructions of “Open can. Create cheddar lid: Preheat oven to 350. What a wonderful idea – I’m always looking for the perfect tomato soup recipe that is decidedly un-sauce-like. After that i think it should be pretty good :). Thank you for sharing your great recipes! yeah!! The fabulous end of summer plum tomatoes from Sicily are just arriving here in northern Italy/south of France so I’m going to make your soup this weekend. I have tomatoes, cheese and Gruyere sitting on the counter! Also I added tomato paste and a tsp of sugar. Nice find. I can’t imagine anything better right now. i must say though-i was hoping for a little more of a tomato taste. http://theearlyriser.blogspot.com/2011/09/strong-on-plow.html. I’d double the recipe next time! Audrey — I was actually deferring to what the Bon Appetit recipe I riffed off of suggested. https://www.thekitchn.com/how-to-make-classic-tomato-soup-236401 I usually just buy the low-sodium organic boxes at Whole Foods, and I’ve always thought they’ve tasted pretty good. Suddenly, we had the tiniest perspective shift and soup was not the enemy, it was our savior. Many Canadians enjoy dipping their sandwiches in ketchup or applesauce, while people in the United States tend to prefer their sandwiches with tomato soup or French fries on the side.. how many servings would you say this recipe makes, in terms of bowls of soup? Serious yum. I finally tried it last night and it was SO GOOD. This looks like an amazing alternative! The tomatoes aren’t really fully cooked down and might be funky after a couple days. But question – can I do this with fresh tomatoes? Have you tried freezing this soup? It was cute. Can I just say that I am so excited to see what cold-weather fare you come up with this year! Also added a shot of cream at the end. ahhhhh!! I will make this again and again! Just made this and the smells in my kitchen are AMAZING.. can’t wait for dinner! I’ll be sure to let you know if I try it this weekend! Skipped the grated onions because of my husband’s preference, but next time I’ll try it on my toast because I bet it’s a delicious addition. Mix tomatoes, chicken broth, butter, sugar, onion and baking soda in a large pot and simmer for 1 hour. Thank you, thank you, thank you, I’ll definitely be making this over the weekend. Made your fresh tomato sauce last week (YUM! ), i had to wing it. Looking forward to tomato soup leftovers at work. i love it…especially the roasted tomato part. I am eating this right now….yum yum yum! Hmmm…so I maybe ate this for breakfast this morning…I roasted the tomatoes last night, then finished pulling it together when I was up early with a fussy baby…thought I would just “try it out” with the cheddar lid to make sure it was “OK”. Kathy — No, for once, no typo. Thank you. This recipe looks so PERFECT that I really do not want to screw it up. I wanted to try out a new soup recipe, and this one looked good. It’s funny, you know, when I talk about these “classic homey foods,” these “best childhood memory meals,” as I must confess that they’re not mine. https://www.thekitchn.com/recipe-tomato-tortellini-soup-248313 Every bite screams summer. Sep 27, 2016 - how to stay warm until spring. turns out none of that mattered, as butter, cream and heirloom tomatoes can pretty much make anything awesome – even a 95 degree day in the middle of september and two sick kids. so put a few on top of the toasted rosemary bread that i used and under the cheddar. The soup was too watery (maybe because I used water instead of broth) so I added a can of tomato paste and simmered it longer. I will have to make this, jar it and stash it away. I just made this soup last night, and it was amazing! This looks ridiculous – can’t wait to try out. Also looking forward to having a poached egg on top of the leftover potatoes for breakfast tomorrow. Looks delish! Oh, it was so on. Merci! Would you recommend throwing in red bell peppers to roast along with the tomatoes? Added a spot of cream to the finish product to temper the heat. This is a classic tomato soup, reminiscent the canned tomato soup so famous, Andy Warhol turned it into iconic American art, but so much better. I have my soup simmering on the stove at this very minute and the kitchen smells AH-mazing! Thank you! I can’t wait to try it. i made this a few weeks ago, and my husband has been begging for it ever since! I altered it a bit to fit our tastes (more red pepper and added basil). Thanks! This is truly brilliant, and now I am wondering what other soups I can top with bread and cheese. thanks for sharing! How many cups or ounces of fresh tomatoes would you substitute for the canned tomatoes? I will be inheriting like 10 lbs of tomatoes from my family this weekend, and this soup is definitely on my to-make list. I’ll let you know what happens! Three day old split pea soup!” or “Sunday’s Tuscan white beans!” (We’re converted, but perhaps not reformed.) Oh wow! That’s the beauty of these CI recipes – they always work. This has to be one of the best looking things I have ever seen! What a great lunch for this rainy and dreary winter day in NJ! Tomato soup is one of my favorite foods in the whole world. I love the cheese toping for the soup. Another great recipe and one bound for repeat performances! There is almost nothing more I like than grilled cheese and tomato soup. so good! Yummy. Thanks! Why not use the liquid instead of vegetable or chicken stock? I’ve been looking for a roasty-good recipe for about a week now, and then this happened! I make a soup similar to this in late summer when my garden is overflowing with tomatoes, but never word have thought to broil cheese and bread on top…brilliant! Roasting solved the problem – i used beefsteaks from the farmers market, skipped the oil completely, roasted at 450 for 1 hour, doubled the garlic, and pureed in a blender until super smooth, skipped the stock, added a cup of hot water and 1 cup of whole milk. My favorite tomato soup! Great post, looks delicious! Finally, (I promise this is the last question) have you tried it with vegetable broth? I like the improved and less complicated recipe, too. It’s simmering now. Not every bit , but just the big pieces. Family is arrving for a visit, picking them up from the airport and home for this fabulous soup! ;) Thanks!!! AND: I can’t wait to try this recipe. Lisa – I don’t, but (ALEX: HINT!) I kid, I kid. Would those work? Love your blog! Alright I got to make up for this by including more of this tomato and broiled cheddar soup in my meals :). I too am not a soup person. Francheska, just don’t read the blog if it offends you. But then you had to go and post this recipe and throw us for a loop… We couldn’t resist! that and the fact that EVERYTHING i cook per your recipes is delicious! I’ve been on the hunt for a good one and as of right now my search has been somewhat disappointing. Wrap garlic cloves in a tight foil packet. 2 / 67g left. it looked like each step along the way which was part of the so good! Unwrap garlic packet and peel cloves. and this is the best, and so worth the extra step of roasting the tomatoes. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Also my 1st time with homemade tomato soup, so easy and healthy! How is the texture in this soup? First published September 20, 2011 on smittenkitchen.com |, emily@http://scrambledpreservedfriedcured.wordpress.com/, http://donnaxander.blogspot.com/2011/09/womanhood-piecrust-and-rachels-tomato.html, http://smittenkitchen.com/2011/01/baked-potato-soup/, http://smittenkitchen.com/recipes/#WinterSquash. Thank you! Made this last night and my husband deemed it “Pizza soup.” We’re from Chicago, so are used to a heartier pizza. Made this tonight using some farmer’s market tomatoes. It was something I could put up a big pot of a couple times a week and ensure us healthy meals that reheated perfectly. And so easy to make! This sounds amazing, I just found your site today and am looking forward to making this soon. On this rainy, first day of autumn, we made this delicious sop and it was a big hit! Thank you! Congrats on the blog, it’s amazing. I’m sure you could leave it out completely. Keep up the great work!! Some day I’ll remember to leave time to roast the tomatoes, which I can only imagine will knock all our socks off. Would any adjustments be needed? Method. Any white bread will work. I chose the Smitten Kitchen's recipe for roasted tomato soup with broiled cheddar. I’m always curious what cooks keep on their shelves for inspiration! Place tomatoes, cut side up, on large baking sheet. Yum! really like the roasted tomato flavor. Gotta’ make this recipe before fall comes in, full swing. There is nothing better than tomato soup and grilled cheese. I can’t wait to try it this weekend! Funny, when I was a child we would put a little handful of cubes of cheese in the bottom of our tomato soup mugs and then scoop up the dangling strands of tomato-ey melted cheese into our mouths, trying to keep from getting too much of it on our chins. sorry, I’m speechless… i’m running to the kitchen to roast my tomatoes for tomorrow… :). Oh.my.dear.Lord. It was a day long messy project but so great during the winter to just open a jar, heat and add the cream, brandy any seasoning (and make grilled cheese of course). I remember not too long ago explaining all of the many reasons we believed we were not Soup People — the monotony of every spoonful tasting like the one before, the way so many of them carried this boiled limp vegetables smell to them and the fact that a good lot of them were oversalted to compensate for flavor shortages or veritable bombs of heavy cream to make up for lack of body — but the funniest thing happened right after that: we became them. Hi, I shouldn’t think so. My mouth is watering! I made this last night and it was wonderful. Today, I can’t stop running through all the different possibilities of what I can top with a cheese and onion crouton. I cannot think of a better lunch on a cold winter day. Married Girl – I aim to please. :D I’m definitely sitting in my dorm in the late hours slowly becoming hungry. Made this today to keep us warm on a rainy night. I don’t know what exactly the point of carrying my green flowered umbrella was, if to get utterly soaked just the same, making my way through two phone calls irked by a lingering unpleasant zoo-like scent that turned out be emanating my sopping wool pants. Susan — I forgot about this when I was writing the recipe, but late season tomatoes tend to have thicker skins and that’s probably why yours are so annoying in the soup. This soup was smooth and silky and rich. It’s a perfect way to start the fall, I think. PS The carnitas you just posted from Homesick Texan is another one of my favorites – we’ve been making that for about a year now, too! Made it the day before because soups are always better the next day. I have teens so we need something that will stay in a crockpot and still taste good whenever someone gets home to eat it. I absolutely love this blog, and visit all the time! Did you know you were linked on a Yahoo Finance/US News & World Report article today? Thanks for the tip for chicken broth. Just a thought. See more ideas about smitten kitchen, soup, soup recipes. i’m not a fan of tomato soup, but i would SO eat this. Is my oven temp too hot? New recipe, Split Pea Soup: Split pea soup is never going to win the winter soup Olympics. Should inject more flavor into my veggie creations and keep after-work prep down.. yum! Did you know that you can slow-roast them with diced garlic and shallots, and then rough-chop and can that goodness with a covering of olive oil, so that you have the world’s perfect pizza sauce ready anytime? Hi Deb, Thank you a million times over for this one. :D hahaha. Served with trad grilled cheese sandwiches (instead of the topping you suggested) to make a dinner of it. My boyfriend worships french onion soup, and I think if I make tomato soup with the cheese on top, he’ll be sold on this as well. 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