Cream of Tomato Soup
My favorite home made soup uses 3 ingredients.
Flavored Philadelphia cream cheese.
Cook the tomatoes in the chicken stock
Add the cream cheese and whiz up with a stick blender
(roasted red pepper is my favorite)
Add salt and/or pepper if you like.
And I LIKE those tomato seeds in the bottom of the bowl.
it's a bit late for the OP but for me...
roughly 2 1/2 lbs tomatoes
2-3 medium onions, sliced
1 head of garlic
with some bay leaf, salt, pepper, and thyme
i steam (or roast) 3 medium carrots, or 2 giant ones
soak some sundried tomatoes in veggie broth
puree the onion and the carrots, adding a little broth if necessary. add to stockpot with salt, pepper, bay leaf, and thyme.
puree tomatoes with garlic (5-6 cloves of the roasted) and sundried tomatoes
add to pot with the carrots. simmer together, adding in thyme, salt, and pepper as desired. add a little paprika. toward the end, add some fresh basil (i like more than a bit). then at the end add some almond milk (or cream if you prefer), and heat through.
Just blend up some tomatoes (deseeded) and some basil while raw. Then I take the pureed stuff, and heat it. The roasted tomatoes come out a bit too sweet for my liking. I like the tang of tomatoes and the sweetness of basil. Also I'm lazy, I use powders for flavors as needed. No need to go sauteing garlic or onions or anything. Cream may or may not be necessary. I like it without usually.
My approach is driven largely by the desire to use up fresh tomatoes, so I don't use any chicken stock or water:
Saute a good bit of onion in butter or duck fat with some garam masala. Deglaze with some white wine until fully evaporated. Add a bit of flour to thicken and cook for a few minutes. Add sieved tomatoes (I run them through the "food strainer" attachment on my KitchenAid mixer). Cook uncovered at a heavy simmer until reduced by 25 - 30%. Finish with some cream. I garnish with a chiffonade of basil (ideally Thai) and/or some garlic croutons.
Good canned whole tomatoes work very well, as do fire-roasted tomatoes. I use Muier Glen's fire roasted tomatoes. Saute with onions, add herbs such as thyme. Add chicken stock for a homemade taste. Blend.
Add cream, or plain yogurt, or ff condensed milk, or creme fraiche, or cream cheese. Adjust seasoning.
It's really easy.
In fact, I throw all the ingredients into my Vita Mix and then heat as i want it. It's a blender soup.
I quarter and roast tomatoes at 450 in a half sized sheet pan until almost all of the liquid has evaporated with a few cloves of peeled garlic and sometimes a quartered onion. Then transfer to a dutch oven or good pot for soup, add chicken stock (I usually toss in some canned tomatoes too to add bulk) and simmer for a while. Then hit with a stick blender, then run through a food mill or wire strainer, add fresh cream or creme fraiche, salt, and pepper. Taste and adjust seasonings.
That's my general method.