1/2 cup chopped onions
2 TB butter
4 cups homemade beef broth (chicken's fine too)
1 28 ounce can diced tomatoes
1 TB plus 1 tsp Penzey's tandoori seasoning mix (optional)
Salt and pepper if needed
1/2 cup coconut milk
Saute the onions until translucent, combine all ingredients except and simmer for 40 minutes, puree with stick blender, add coconut milk, check for seasoning. Surprisingly the seasoning mix just lends a nice flavor, no huge spice or curry flavor, and the coconut milk gives body without imparting coconut flavor (my husband hates coconut so that was the true test).
The best tomato soup I ever had was made by a chef at Llangoed Hall where I did my first job as a commis chef. he said to add just a little potato to the soup to give it some body which i think is a good idea. The soup was pretty extraordinary - tomato and fresh orange - I've never forgotten it.
My mother recently cooked a tomato and sweet potato soup from Tamasin Day Lewis and it was excellent.
Cut a pound of roma tomatoes in half and mix with a handful of garlic cloves, onion and basil. Toss with some olive oil, salt & pepper, and roast on 450 until you get some caramelzation (about 20 minutes).
Put everything into a pot and cover with water. Simmer for 20 minutes.
Put everything into a blender and puree for a couple of minutes.
Strain into the same pot. Add S&P if needed.
Done and delicious.
(Variations: you can add a tablespoon of bbq sauce before you blend. Also, a few sun-dried tomatoes are nice. A few red pepper flakes are good if you want it a little spicy)
It's more of a summer soup, but people always ask for the recipe when I make it:
Otherwise, two cans of Muir Glen diced tomatoes, added to sauteed onion and garlic, pureed with a stick blender, seasoned with basil, salt and pepper. Optional: add some dried cherry tomatoes saved from last summer. Simple, quick and easy.
For next summer, when good fresh tomatoes are available, try this rustic soup. I got the recipe from a friend and have been making it for years.
Louise’s Fresh Tomato & Basil Soup
4 T. butter (or 2 T. butter + 2 T. vegetable oil)
1 large onion, chopped
1 carrot, grated
5 medium-large tomatoes (or equivalent), peeled and quartered
½ C. fresh basil, chopped fine.
1 t. salt
¾ t. pepper
¾ t. sugar
2 C. low sodium chicken broth
Melt butter in saucepan over medium heat. Add onion and grated carrot. Saute until onion is limp.
Add tomatoes, basil, salt, pepper, and sugar. Stir. Cover and simmer for 15 minutes.
Place mixture in blender or food processor and blend until smooth (or you can use an immersion blender). Heat chicken broth and add to tomato mixture and mix well. Heat until soup is hot.
Soup can be frozen without the chicken broth to save space in the freezer. Add chicken broth after thawing.
This is one of the simplest soups I make and everyone loves it. The red pepper flakes are my addition to a recipe that was originally credited to Cooking Light. However if you do a search for the soup and Cooking Light the updated version has celery and pasta.
Tomato Florentine Soup
Pinch red pepper flakes
1 cup chopped onion
5-6 cloves garlic, minced
8 cups chicken broth or 8 TBL of Chicken Base dissolved in 8 cups of water.
1 1/2 teaspoons oregano leaves
1 teaspoon thyme leaves
1 1/2 teaspoons basil leaves
1/2 teaspoon black pepper
1/4 cup red wine
2 cans (14 1/2 ounces each) chopped tomatoes, undrained (Kitchen Cut Roma work best)
1 large can (12 ounces) tomato paste
1/2 cup water
1 package (10 ounces) frozen chopped spinach, thawed
1 tablespoon balsamic vinegar
2 tablespoons grated Parmesan cheese, for garnish
Spray a large soup pot with nonstick spray and warm over medium heat. Add onion, garlic, red pepper flakes and 1/4 cup of the broth. Stir and cook until onions are limp. Stir in oregano, thyme, basil, pepper and red wine.
Add remaining broth, chopped tomatoes, tomato paste, water and thawed spinach which has been drained and squeezed dry. Mix and bring soup to a simmer; cook for about 10 minutes. Add balsamic vinegar and serve immediately after adding vinegar. Spoon grated Parmesan cheese on top of each bowl when serving.
Serving Size: 1 cup
Nutritional Analysis per Serving:
Fat 1 grams
Cholesterol trace milligrams
Protein 3 grams
Carbohydrate 11 grams
Sodium 420 milligrams
I made a delectable tomato soup that I adapted from the ingredients list on Whole Foods' tomato bisque (the stuff on the hot bar, not in a can!), and I used a paste of butter and flour to thicken it instead of cream. There's a fancy Frenchie name for that but I can't think of it just now. Anyway, soup:
3 large cans of organic tomatoes
1 large onion, chopped
3 or 4 large carrots, shredded (or chopped)
2 or 3 cloves of garlic
a splash of vermouth
salt and pepper to taste
sugar to taste
2 T. butter mixed with 2 T flour
Saute onions until translucent, add carrots and saute a few minutes. Add garlic, stir until fragrant. Deglaze with vermouth. Add tomatoes, salt and pepper to taste, add a generous amount (1 T, at least) of fresh dill, chopped. Simmer for 30-45 minutes. Taste, adjust seasoning, add sugar if too sour or red wine vinegar if too flat-tasting. Zip in blender in batches (or use stick blender), return to pan and return to a simmer. Add flour/butter mixture, whisking as you go.
Freezes beautifully, serve hot or cold.
I'm glad you posted this b/c I've been searching chow today to see how others make their favorite tomato soup! I have a really simple soup recipe that I love, but would love to hear variations...
My method - saute some onions and garlic in a bit of oil and butter with some salt until they were super soft and slightly caramelized, then added 2 large cans of san marzano whole tomatoes (I remove the seeds beforehand, but not sure this was entirely necessary), the juice from the can and (optional) some plum tomatoes that are halved, seeded, roasted for about an hour at 350 and skinned. Add some thyme and simmer for about 1/2 hour and then some chicken broth (not too much if you want a thick soup, maybe 2-3 cups) and simmer for another 1/2 hour before blending with an immersion blender. I sometimes add just a bit of balsamic vinegar (about 10 min before blending).
I think this soup is really satisfying and rich-tasting. I've also added some roasted red peppers to it for an interesting flavor dimension, and sometimes, if I'm feeling decadent, I'll add a touch of creme fraiche at the very end (sort of cream, but so much more interesting!).
My method is similar except that I roast the onions and garlic along with the tomatoes and I do finish with a touch of cream - maybe 1/4 c for the whole pot. OH and a knob of butter because, well, everything's better with butter.
I've never done it with canned; I've only made it in the summer/fall when I have more tomatoes than I know what to do with.