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Oct 19, 2009 11:52 AM

Need Your Killer Tomato Soup Recipe & Grilled Cheese Inspiration

Hello Hounds! After reading through several threads, I was inspired by your tales of throwing a grilled cheese party where the host provides the bread and condiments/toppings and the guests bring the cheese. Brilliant! I can just imagine a big steaming pot of homemade tomato soup setting this over the the edge. Goodbye, Berlin cold-weather blues!

Here's where you come in:

1) Does anyone have a killer soup recipe? I am thinking something *not* laced with basil, as that might be straying too far from the Campbell's sense-memories. Also, it would preferably be based on canned tomatoes, as the fresh ones are pretty crap in Germany by now.

2) Here are some of my topping/bread ideas. What am I missing?

sauteed mushrooms
fig jam
cranberry/sour cherry jam

raisin bread
pumpkin seed bread
sesame seed bread
plain white toast bread

Is beer the best beverage?

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  1. What types of cheese are you serving? I think pumpkin seed and seasme seed breads are too close... would take out the seasme seed and use pumpernickel or hearty multigrain insread.

    I made a very simple tomato soup last week- shallots and garlic sauteed, salt, pepper, coarse ground tomatoes and some water.

    Also, for your toppings I would include raspberry jam. I love raspberry jam and brie on a grilled cheese.

    2 Replies
    1. re: cheesecake17

      the cheese will be up to the guests...i hope they bring a variety of things!

      as for bread, i sort of have to stick with what I can find easily in bakeries here in Berlin. believe it or not, I have not seen pumpernickel; I agree, it would be delicious.

      1. re: ChristinaMason

        Hm.. the only thing I worry about is that everyone will show up with the same type of cheese!

        If you can't get pumpernickel or a multigrain... that's fine.. go with what you've got.

    2. I like to mix a little curry powder into the butter for the bread to be grilled. Some people may want mayo even with the cheese.

      I use some chicken base or vegetable base in the liquid for tomato soup.

      1. I think a crisp white wine would probably be great with this too. I make a soup similar to another poster's: roasted garlic and (small, sweet) onion, good quality canned tomatoes, and I use some chicked stock (obv. if there are going to be vegetarians present veggie stock is fine too). I blend mine until it's smooth because that's what I prefer and then dump it all into a pot. Love this idea!

        1. America's test kitchen has a great tomato soup recipe-ultimate cream of tomato soup. Uses canned tomatoes that you roast and puree with a touch of cream and chicken stock and finisg with cognac, brandy or sherry. The BEST tomato soup I've ever made. adam

          8 Replies
          1. re: adamshoe

            Okay, yum. That sounds delicious.

            1. re: adamshoe

              So America's Test Kitchen (free to access) has a creamless creamy tomato soup - - and the Ultimate Cream of Tomato Soup is on the Cooks Illustrated (pay to access) site. Can you please paraphrase the Ultimate Cream of Tomato Soup from CI, beacsue it does sound delicious!

              1. re: GretchenS

                Here goes- 2 280z can whole tomato, 3cups of juice reserved. Crush tomato slightly, spread on baking sheet and sprinkle with 1-2 tbsps brown sugar. Bake in center of oven @ 425 for 20-25 min. till liquid is gone and tomato is nicely colored. Set aside to cool. Saute 4 shallots in 4 tbs. butter add tbs. of tom. paste, pinch of allspice, reduce heat and cover to sweat shallots for 10 min. Add 2 tbs. flour to shallots and cook 1 min. Add 2 cups chix stock and the 3cups of reserved tom. juice and the roasted tomatoes. Simmer uncovered for 15-20 min. Drain into sieve or colander while saving all the liquid to go back in pot.
                Put all the solids plus 1 cup of the liquid into blender and puree till velvety, eventually blending everything in batches. Return all to pot and bring to simmer on med-low heat for 5-7 min. Stir in 1/2 cup heavy cream, heat thru. Off heat, stir in 2 tbsp. cognac, brandy or sherry. Adjust seasoning w/ S&P if desired. Enjoy. CI calls for 1 3/4 cups of stock, but screw them and their silly "one cup plus one half tbsp" sh*t! They also say to seed the tomatoes, but screw THAT, too. I think that's the recipe in a nutshell. You're welcome.... adam

                1. re: adamshoe

                  Adam, you're terrific, thanks so much, this will get made SOON!

                  1. re: GretchenS

                    Happy to help. I just checked the recipe and they like a little cayenne pepper rather than black or white to finish the soup. Warning: You will be ruined for any other tomato soup after making this. It's incomparable. adam

                    1. re: adamshoe


                      curious-- about how much does this make? if i have a stick (immersion) blender, can I skip the straining part and just blend everything in the pot?

                      1. re: ChristinaMason

                        Yield is 4-6 servings depending on size. I tried it w/ a stick blender- good, but not as smooth as w/ regular blender. Could just be my immersion blender, though.... adam

                2. re: GretchenS

                  I did some searching, and easily found the recipe on a few food blogs. Adapted, mind u, to throw off the ATK militia who will hunt u down and threaten legal action if u post their recipes. I would post a link for you but I don't want to draw ATK attention to any one site and get someone in trouble.

              2. YUMMMM! - I love grilled cheese and tomato soup!

                I don't have a killer recipe for tomato soup (I have made Tyler Florence's a couple of times - it is good, not killer) but one of my favorite grilled cheese sandwich is made with pesto and sliced mozzarella, it is such a good tomato soup dipper!