How to Make the Ultimate Cream of Tomato Soup
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- Опубликовано: 31 янв 2022
- Host Bridget Lancaster prepares the Ultimate Cream of Tomato Soup.
Get the recipe for Ultimate Cream of Tomato Soup: cooks.io/3fFbTsy
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Celery really brings out the flavour in any soup
This is my absolute favorite tomato soup recipe. It is very flexible. I usually add red peppers along with the tomatoes, before roasting. At the end, before blending the roasted peppers and tomatoes, I will add fresh basil. Amazing recipe!
I was just thinking that I want to try this with fresh basil, but throwing in the roasted red peppers as well sounds like perfection. Thanks for sharing.
Maybe also roast some garlic along with all the tomatoes and red peppers in the same pan?
Ya'll are creeping into pastz sauce territory. Lol
Good call, I like the pepper add as well as basil!
I put roasted red peppers and carrots in. Tasty and nutritious. The carrotss add sweetness
You can also use this same technique with butternut squash to make an amazing bisque…add rosemary/basil for additional depth of flavor!
This is hands down the best Butternut Squash soup I've found. ruclips.net/video/AlRqh21CfHI/видео.html
I prefer sage with butternut squash
@@fredalwatkins4506 Watch the video. Sage added at 3:03.
One of my favorite “throwback” meals is cream of tomato-rice soup with buttered crackers. I enjoyed this meal with a sweet senior lady I took care of many years ago. I have tried many times to recreate the soup to no avail. I will try this recipe and add some cooked rice. Fingers crossed!
How was it?
It's a lot of precise work for 🍅 soup...
I've been making this soup for years. It's a wintertime favorite! I use an immersion blender to save time and dishes. Highly recommended recipe!
Thanks for the tip! I'm not a big tomato soup fan but this looked yummy. The sheer fussiness and number of dishes put me off. I'll give it a try with my immersion blender!
No celery and garlic? I'll try it without, maybe the roasted tomatoes are enough flavor.
The shallots add lots of aromatics, especially when cooked with the butter and tomato paste. Also, this recipe can easily be doubled or tripled to feed a crowd!
@@johna.murillo6504 Ok, thanks. I made the Food Wishes version a couple of times, very delicious, but I'm looking forward to making this one. Hopefully my Silpat is big enough so I don't have to bake on aluminum foil.
Nice looking warm soup. I will try to make it. Thank you!
Wow!
Been waiting for this!!
Thank you!!
What a presentation! so lively , I feel I am in the kitchen feeling all the warmth and all the aroma , will make it soon...thanks a ton!
Looks fantastic!!!
As soon as i saw her separating the juice from the tomatoes i knew it'd be a good version. Very interesting take. All spice and brandy. Two things i've never considered. I see she's missing garlic, black pepper, and any combination of basil, rosemary, thyme or oregano that can really adult this soup. All in all looks delish.
fwiw it's actually the lack of standard tomato partners like basil and rosemary and oregano that make this soup worth cooking, especially for non-tomato soup lovers like my own self
I have made this many times. Love it. But….. left a lot of flavor behind on the sheet pan. Deglaze it. It’s worth it.
@@sandrah7512 NO. Then there would be no fond
Suggestions: Since they are naturally sweet, try adding some onion to the roasting tomatoes in place of the sugar, roast the tomatoes in a high sided baking pan, and use some of the stock to get the fond off the bottom of it, and use the liquid in the blending, so none of caramelized goodness is lost.
Hi, I thought it was a perfect suggestion, however the onion did not blend in well. So I had bits of onion in the end. Oh Maybe my blender sucks lol. Otherwise so smooth and absolutely delicious
Thanx 4 ur thoughtfulness with any blender technique & also 4 xplaining 'no tinny flavor'
Occasionally, my mom bought canned tomato or mushroom soup but never added water as the label instructed---it was always whole milk. I still do this all these decades later. Some soups were born to be bisques.
I'm looking forward to making this
I grew up loathing tomato soup! Looking back, I know because it came from a can. The first time I had a creamy basil tomato soup/bisque, I was hooked! Thanks for this recipe, can't wait to try it☺
Me too. It's gross out of a can
I am making this soup for the second time. It is so good Thank you 😊
I’ve made this recipe several times this winter and coolish spring. I’ve followed the recipe to the letter and it turns out great every time. It is a lot of steps and work and the results are worth it. My family loves it especially when we have leftover pizza on the side. The only addition I’ve ever added is one roasted red pepper for depth of flavour and that’s it. 🍅 🥣🙌🏻
Best I've found. Tried tweeking it a bit, but the recipe is great as it is. Maybe drizzle a little balsamic on the tomatoes before roasting. Made this multiple times. First one using canned tomatoes that tasted good.
Beautiful!
Wow. Technically flawless. I was like « allspice? Unexpected » but then the brandy too it over the edge. I’ll be making this one for sure
Love your recipes!
Delicious soup and divine Bridget!
I will try
I've been using Stella Parks' tomato soup recipe for years, but this looks spectacular, from the caramelization of the tomatoes with brown sugar to the blending trick. Time to buy some tomatoes and have at it.
Holy wow!
Thank you! 🧡👍
Made this today, absolutely amazing flavor with caramelized tomato. Excellent! I did add one thing.. cooked a cup total of shredded carrots and celery and then puréed and added along with other puréed part of recipe.
Looks delicious.
Thank you for sharing , I made it today for my son and it was delicious! I have never made or tasted tomato soup and I loved it 😍
I made this the other day. .ooooo. yummmmmm
By the time you finish cooking this soup, a cool winters day will be warming up for spring.
This is an excellent recipe and so simple. I added red bell pepper to the grill pan and grilled the tomatoes and pepper instead of putting the oven on. Doesn't cost as much!! I added garlic and Italian herbs....
Looks delicious!
My favorite soup.
Thanks! I love Cream of Tomato Soup.
I love to add a dollop of butter in my tomato soup with a sprinkling of black pepper. ❤️❤️❤️
-- 'Love this woman's work!
She looks like she was a hottie back in the day...I mean, she's still gorgeous now tho .
My tomato plants are done for the year, so I’m happy to see how you added more flavor with the canned tomatoes by roasting them.
Delicious soup!
🙆♀️ 😋 yummy my favorite 🍲 soup cream of tomato 🍲 soup. Thanks Bridget 😊
Indian variation: substitute coconut cream for cream, garam masala for spices and some cumin seeds with the shallots. Love it.
Good with peanut butter sandwich too💖
Wow
Can't beat a vitamix!!
Thank you for sharing this superb, easy to follow soup recipe. It tasted so divine. My partner thought it was the best tomato soup ever. Love from Brunei.
Yum. This recipe made my mouth water 🤤🤤🤤
I've been opting in for the last 20 years. just recently, for the first time, I've decided to opt out.
Looking forward to trying; thoughts on roasted shallots with tomato.
I use my garden tomatoes 🍅 to make the soup with your recipe as a guide. I use an immersion blender as I don’t have a counter top blender. My garden basil leaves are finely chopped as a garnish, sometimes I use mint instead.
I want to use my tomatoes out of my garden too. Is there a change to this recipe or a method I should use to get this same soup using fresh tomatoes instead of canned ones?
@@thomasbrooks8112 I freeze my tomatoes after picking. When I’m ready to make soup, I immerse them in cold water to thaw them. The next step is to peel off the skins. Add them to a pot with the sauteed onions, garlic, etc. Bring to a medium boil. At this point, add whatever spices you want. Since I don’t have a food processor, I use an immersion blender until the mixture is smooth….salt & pepper to taste!
Thanks, I can't wait to try it! My tomato plants already have tomatoes on them! I should have ripe tomatoes in a couple of weeks. That's really early for western Washington state. I live in Tacoma, just 30 miles south of Seattle.
If it's cold outside, just drink a bowl of brandy. Lol!
My two suggestions: use double thickness of foil, because those tomatoes stick right through one layer of foil; also I added an additional tablespoon of brown sugar after blending; otherwise the soup was too acidic for my taste (and I'm no fan of adding sugar to savory foods).
Reynolds brand makes a non stick foil and is thicker than their normal box. Just be sure to use the non stick side, as it is is marked on the right side to use.
What brand of canned tomatoes did you use?
I personally prefer and use San Marsano brand. The label should say processed product of Italy.
I like the tomatoe soup, fresh vegetables from the vitamix recipe
I think I´ll try blending the roasted tomatos with a cup of liquid before adding them to the soup. The flavors can mingle after blending and it seems much easier than straining them out.
I make really soupy tuna salad with finely diced onions and dip the sandwich into the soup 😊!
Rather than adding the roasted tomatoes to the pot with the liquids, cooking, straining and then adding back -- would it work to add the roasted tomatoes from the sheet pan to the blender with the sauteed shallots and some liquid to the blender, pulverize, then add that back to the saucepan with the rest of the liquid? This would save the second straining step.
What was the brandy brand used?
Yum!! 😊👏👍
I'd love to see a recipe for tomato dill soup
ATK,Hello BRIDGETTE, THIS VERSION OF MY FAVOURITE SOUP,,,,ILL DEFINATELY Try,BTW,I THOUGHT YOU HAD A TARTAN SKIRT, HOWEVER,IT WAS AN APRON ! WOW ,🇺🇸🇺🇸🇺🇸🇺🇸
I love this soup wow it good. I use one good can and cheaper Can. Next time i make this recipe will use cheaper whole tomato.
Could you get more of those roast tomatoes off the foil with a cup of the tomato juice and a bit more scraping, or would the foil tear? I might try this but with a stainless steel pan instead.
You got it. Rubber spatula, let it soak a minute and be gentle.
That is a great idea to use the juice.
Or a silicone baking liner?
@@saffloweroyl3663 it’s roasted tomato. If you get some baked on tomato feel lucky. This is why you are using a sheet pan. You want a little burn. It flavor it will add depth. When you have a little brown on the pan remove from the oven and work the tomatoes around the pan it’s ok to mash them down a little. This will release the baked on goodness from the pan. Skip all that non stick junk for this one.
Looks great. I have some Grand Marnier that would go well instead of brandy. Maybe bump up the orange flavor with a little orange zest.
How did that work out for ya?
the roasting of the tomatoes is a game changer.
💯🌷
This can easily be made Vegan friendly by using vegetable boullion instead of chicken broth (i use roasted veg better than boullion from whole foods) and instead if cream blend raw soaked cashew 1/2 cup with one and one half cup water. Will be just as delicious.
Should go very well with basil seasoned cheese bread!
You make way more complicated than it needs to be. Just use an immersion blender in the same pot.
My wife loves tomato basil soup. Any appropriate way to incorporate that into the recipe?
You can also toss the drained tomatoes in shallots,garlic, fresh herbs and olive oil then put
Them on the
Wire rack
And make delish oven dried tomatoes at a lower temp for longer then incorporate this into the soup. Reserve one to Julienne and broil for
A moment and save for a garnish with a crouton and a slice of chèvre sukka!
Canned Whole Tomatoes got my attention!
splash of fish sauce transforms this to a real umami bomb
Is there a way to make this without the sugar or brandy?
I know I can just leave it out but is there a suggested alternative to the brown sugar. I am trying to reduce sugar intake as much as possible 'cause type 2 diabetes
Someone else in the comments said: "Use Dextrose powder rather than brown sugar and you'll get the browning enhancement without the extra sweetness." I have no idea what that is, but sounds like an idea for you.
i used 3 carrots instead
What brand of tomatoes from a can are you using? Those tomatoes look like they were taken off the vine. Gorgeous
👏🏻👏🏻👏🏻
Awweeeee!
Does anyone know where Bridget’s utensil holder is from? I love it so much!
Seems a bit over complicated but I get it. Mine is simpler, very good and you pick up that deep flavor by adding tomato paste to a lightly browned mirapou.
The leftovers make for a nice pasta sauce by adding some cheese...
What temp to roast them on?
Likely 400-450F.
I was hoping this recipe wouldn’t include cream. Thanks for sharing
30 minutes at 450 deg and my tomatoes were obliterated. My fault for not watching them but I trusted the process!
Probably the best recipe for cream of tomato soup I've ever seen. I just wonder if you could use a large can of V-8 juice instead of the chicken stock, i think it would bring a new flavor element to the soup. I'm just thinking around the edges of the box but I really hate to mess with perfection!
Hello! I make a "hamburger soup" from a recipe from the early 30s, that calls for tomato juice, but I usually use V8. I sometimes use chicken stock or tomato juice or water, 😂.
This recipe begs to be tweaked doesn't it? A jar of roasted red peppers would be good too!
My mum was a chef, so we ate well. But~my favourites were and still are (I'm old-ish) simple recipes I can pull together in no time.
Now~
The V8 would most definitely change the flavour profile of this soup. It wouldn't be bad~just different.
When my mum was thinking of a new recipe she always made what she called the "test batch". It was usually about enough for two people to have a few spoons~just "to see."
I would suggest that for your idea. Then if it isn't to your liking you a) won't have to force yourself to eat it to avoid waste or 2) give it to the dog or the compost heap!
Jenn 🇨🇦 👋 👋 Hello from Canada!
@Sweetest One they also make a low sodium version of it too!
I just saw someone on another YT channel use V8, so I'd say you sure could use it. She said if you're not using V8, add some celery. She didn't say to add extra liquid, but of course you would to make up the volume. If you use V8, go easy on the salt and adjust it in the end. - - Personally, V8 hardly makes an appearance around here, nor does celery (sometimes I freeze it for soup, stew for flavour) - so I might try celery salt.
I love this, but I would remind people that if you maybe had a paper cut on your finger at the office today, you might want to use gloves before you go digging around in those tomatoes. That stuff stings!
Evaporated milk instead of cream. No leftovers and less pricey.
If I want to make cream of tomato basil soup, should I omit the shallot?
Keep the shallots as they are a key ingredient in building flavor into the soup. It is considered a traditional "aromatic" vegetable and the soup will likely taste flat as if something is missing. Add your fresh cut basil just before serving to maintain the maximum flavor as it deteriorates quickly once it is cut due to oxidation. You could also add some dried basil during the cooking and you should try adding it when the allspice is added to the soup. Hope this helps to answer your question.
Why was it necessary to rinse out the saucepan before adding the smooth soup back in ?
Second time I’ve made this and it’s just soo good. Only booze on hand was vodka and came at great!
I made this for my mom, sans allspice because I didn’t have it, or the brandy. A little fussy but worth it, for sure.
I tried this recipe and nearly burned the entire tray of tomatoes in the oven at the 450 temp for 30 minutes. Should've known better but I got distracted while cooking and I should've checked on them... There was barely enough roasted tomato to salvage but I worked with what I had and the soup still came out really great.
That looks delicious. However, I would like to make it without the sugar. Maybe I’ll just add rosemary and thyme, or something. Any suggestions?
I like to add just a hint of pesto, not much as it is a strong flavor.
I'm not a fan of sweet things, but when I made exactly as suggested, I thought the soup was simply too acidic, so I ended up adding an additional tablespoon or so of brown sugar. That, plus the cream, made all of the difference. I do like the idea of adding a bouquet garni of some kind.
Roast a couple of medium sized carrots (chopped) with the tomatoes instead of adding sugar. I also roast a couple of celery stalks. Don't worry about chopping the veggies too much because they're all going to be blended anyway.
👍👍
👍
Can Shaoxing wine be substituted for the sherry/brandy?
Shaoxing is made from rice (a grain) whereas Sherry and Brandy are liquors made from wine grapes and they taste very, very different from Shaoxing cooking wine. Sherry and Brandy both taste rather complex and have a warming effect in a good way and can be used to finish dishes, whereas Shaoxing wine, or at least the types that I have tasted, are rather plain tasting in my opinion and offer more of a cooking base rather than a "finishing touch" to a recipe. You could certainly try making this recipe using the Shaoxing wine and give it your own spin, or better yet, make a batch of the soup and then divide it up and add the different types of wines/liquors to each portion, give it a taste test and see which one you like best! It might be fun and who knows, maybe you'll discover a new favorite version in the process. I tell my picky little nieces this when they don't want to try something new. I tell them that they might just be missing out on their new favorite thing, but they'll never know if they do not try.
The same principle applies to the chicken broth. Most people will use a store-bought chicken broth that is mildly flavored in the French culinary tradition. However, if someone uses homemade broth and uses different parts of the chicken with more collagen or varying herbs and spices (Jewish-Style, Mexican-Style, Chinese-Style, etc.) then the broth may have a very different viscosity and flavor. These personal broths when added to this recipe will certainly alter the final taste and texture of the soup, but nothing says that we can't make it our own. Happy cooking to you and have fun experimenting in your kitchen! 😃
@@susansparke3462 Thank you for that info. How about Whiskey or Rum? No-go on those too? I have successfully used Whisky in chili as seen in others recipes so wander if that could work for the tomato soup? I dont keep cognac on hand but always have a variety of rum and a random whisky.
Just use fresh vegetables(onions too), roast them , blend them and adjust seasoning ready...
Hi
So I don’t have a blender, but I have an immersion blender. What do I need to change exactly? So just the cooked tomatoes and a cup of liquid…. Understood…. But what else should be changed?
An immersion blender will blend it just fine in the pot. Maybe spend a little more time blending.
Why Brandy/Sherry? What does that add? Is it just a "warming" effect? Great Recipe!!
It will add a lot of complexity and depth of flavor to the soup, just as any wine or liquor would do to a sauce.
Ditch the foil and use a wire rack on top of the sheet pan.
There was a big puddle of blackness surrounding my tomatoes after roasting! Luckily I was able to peel most of the tomato pieces off without the blackness. The roasting temp is too high and the sugar burns
as an avid cognac drinker i was a bit confused when she said she was going to add some brandy and opened the bottle of hennessy cognac then said you COULD add sherry or cognac.