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You say "To-may-to".... I say "To-mah-to"

tseptember Aug 23, 2012 12:33 AM

Just had the fire roasted tomato soup from Paradise Bakery. Man!!! That was outstanding!! The weather here in Az will start to cool off soon, I'm on the hunt for a good tomato soup when it does. With that thought in mind. What/Where was the best tomato soup you ever had??

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  1. h
    Harters RE: tseptember Aug 23, 2012 05:42 AM

    Heinz Cream of Tom-mah-to.

    It is the tom-mah-to soup by which all others are judged.

    7 Replies
    1. re: Harters
      Fibber McGee RE: Harters Aug 23, 2012 08:52 AM

      The best you've ever had is out of a can?

      1. re: Fibber McGee
        Harters RE: Fibber McGee Aug 23, 2012 09:07 AM

        Absolutely. I've never had anything to beat the Heinz.

        1. re: Harters
          Fibber McGee RE: Harters Aug 24, 2012 08:23 AM

          I'll have to try it, then, for sure. The local grocers around here (Dayton, OH) stock it in their English sections

          Tomato soup is one of my favorite foods. They no longer make it, but I always had a box or two of Lipton Cup Of soup tomato flavor at my desk for a quick fix. Not advocating that as the best ever, mind you. The best I have had is the tomato bisque from Coco's, just outside downtown Dayton.

          The best I have

          1. re: Fibber McGee
            Harters RE: Fibber McGee Aug 24, 2012 08:56 AM

            Interesting that it should be in a British section of your supermarket. Heinz, of course, is an American company and the tomato soup wasnt exported to the UK until 1910 and it wasnt until the 1920s that it started to manufacture here. I would have assumed that "cream of tomato" was one of its core "57 varieties" (although I know there was 57 varieties)

            1. re: Harters
              kubasd RE: Harters Aug 24, 2012 08:57 AM

              Just like Heinz beans (the purple can) is in the British section, too.

              1. re: Harters
                sunshine842 RE: Harters Aug 24, 2012 09:00 AM

                but Heinz doesn't make soup in the US, curiously. Condiments, pickles, and sauces, but neither soup nor beans, believe it or not.

                I'll have to try the Heinz tomato soup -- I bought a can of Campbell's tomato here, and it was truly disgusting -- tomato-flavored sugar.

                1. re: Harters
                  Caitlin McGrath RE: Harters Aug 25, 2012 11:42 AM

                  Heinz can now be considered multinational. While its ketchup is everywhere, otherwise the product line differs according to country. Easy to compare here: http://www.heinz.com/our-food.aspx

        2. g
          GH1618 RE: tseptember Aug 23, 2012 09:17 AM

          Cuckoo's Nest restaurant in Oakland, CA, alas, long gone. Perhaps Fred is still making it at his new Cuckoo's Nest in Monterrey, Mexico.

          1. alliegator RE: tseptember Aug 23, 2012 09:20 AM

            I've only recently become a tomato soup fan. And the one at Applebee's is pretty darned good. I'm not saying go to Applebee's and get some, but should you find yourself in an Applebee's, it's good.

            1. f
              FrankJBN RE: tseptember Aug 23, 2012 09:49 AM

              Joe Brown's smoked tomato crab bisque at Melange Cafe in South Jersey. So it's not really tomato soup, but the smoked tomato is integral to concept/realization of the soup.

              A taste that made me say "Oh my god."

              Have barely ever enjoyed tomato soup, so I have no favorite among genuine examples.

              1. kattyeyes RE: tseptember Aug 24, 2012 09:16 AM


                1. linguafood RE: tseptember Aug 24, 2012 09:51 AM

                  I really liked the Wegmans tomato soup -- a nice balance of acidity and sweetness.......until i read the ingredient list which includes HFCS and sugar.

                  Now, if a craving strikes, I just make my own. Ain't that hard.

                  1. s
                    sedimental RE: tseptember Aug 25, 2012 07:21 AM

                    Tomato soup is one of the easiest soups to make. I love fresh tomato soup- straight from the garden, but I think this one is the best one from canned tomatoes:


                    1. ipsedixit RE: tseptember Aug 25, 2012 03:40 PM

                      In Phoenix, the tomato soup at Postino's is awfully good.

                      One of the most interesting tomato soups I've ever had was at Alinea.

                      2 Replies
                      1. re: ipsedixit
                        kattyeyes RE: ipsedixit Aug 25, 2012 04:07 PM

                        Was it roasted, the Alinea one? A local place makes cream of roasted vegetable and cream of roasted tomato...haven't had either in ages, but remember both fondly.

                        1. re: kattyeyes
                          ipsedixit RE: kattyeyes Aug 25, 2012 07:47 PM

                          I don't believe so.

                      2. s
                        sandylc RE: tseptember Aug 25, 2012 04:14 PM

                        Mexican tomato soup with tomatoes, onion, jalapeno, and garlic, all roasted - blended and finished with chicken stock, cilantro, and fideos.

                        2 Replies
                        1. re: sandylc
                          robt5265 RE: sandylc Aug 25, 2012 09:32 PM

                          Even made with Knorr Tomate cubes, this is really good. Often served in small Comida Coreda places in Mexico as part of a 40 peso afternoon meal.

                          1. re: sandylc
                            tseptember RE: sandylc Aug 27, 2012 05:32 PM

                            Ay!!! That sounds good, Sandylc! Looking up Mexican tomato soup now...

                          2. DonShirer RE: tseptember Aug 26, 2012 08:08 PM

                            Just made roasted tomato soup from garden veggies. It impressed the DW so much, she trashed her old recipe.

                            1. huiray RE: tseptember Aug 27, 2012 08:01 AM

                              My own.

                              Ripe tomatoes,** blanched, deskinned, halved; deseeded & degelled into a fine mesh strainer and the juices and everything else "passable" pressed through the sieve leaving the seeds behind and the liquids obtained retained; sauté some chopped shallots, add chopped tomato flesh, simmer, add in the juices/retained liquid; simmer for ~1hr, salt to taste and/or add more oil if desired. Optional: finely chopped celery or grated fennel bulb sautéed with the shallots; and/or shredded basil leaves (a generous amount) about halfway through the long simmer. Let rest for a few minutes. Purée with a stick blender to desired consistency or roughness. Rewarm slightly if needed, serve with a drizzle of good olive oil or basil oil with fresh basil leaves added. A dollop of pesto optional. Example: http://www.chow.com/photos/806855

                              ** Good tomatoes obviously best! I sometimes make this with ripe black tomatoes - Black Krim, Purple Cherokee, etc --- those with a more acidic content. I normally do not add extra sugar into the soup, the natural sweetness is sufficient. A small amount of water may be added sometimes if it looks a little too thick. I enjoy the simple, clean, intense tomato-ey taste of the soup.

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