How to Make the Ultimate Cream of Tomato Soup
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- 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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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.
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
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...
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. th-cam.com/video/AlRqh21CfHI/w-d-xo.html
I prefer sage with butternut squash
@@fredalwatkins4506 Watch the video. Sage added at 3:03.
Celery really brings out the flavour in any soup
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
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.
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
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.
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
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.
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
Nice looking warm soup. I will try to make it. Thank you!
By the time you finish cooking this soup, a cool winters day will be warming up for spring.
Thanx 4 ur thoughtfulness with any blender technique & also 4 xplaining 'no tinny flavor'
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
I love to add a dollop of butter in my tomato soup with a sprinkling of black pepper. ❤️❤️❤️
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!
Wow!
Been waiting for this!!
Thank you!!
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.
I am making this soup for the second time. It is so good Thank you 😊
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....
-- 'Love this woman's work!
She looks like she was a hottie back in the day...I mean, she's still gorgeous now tho .
Delicious soup and divine Bridget!
I'm looking forward to making this
Looks fantastic!!!
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. 🍅 🥣🙌🏻
If it's cold outside, just drink a bowl of brandy. Lol!
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.
Indian variation: substitute coconut cream for cream, garam masala for spices and some cumin seeds with the shallots. Love it.
Thanks! I love Cream of Tomato Soup.
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.
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.
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.
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.
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.
Holy wow!
I made this the other day. .ooooo. yummmmmm
Looks delicious.
Beautiful!
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.
Love your recipes!
I make really soupy tuna salad with finely diced onions and dip the sandwich into the soup 😊!
Can't beat a vitamix!!
🙆♀️ 😋 yummy my favorite 🍲 soup cream of tomato 🍲 soup. Thanks Bridget 😊
I will try
I've been opting in for the last 20 years. just recently, for the first time, I've decided to opt out.
the roasting of the tomatoes is a game changer.
Good with peanut butter sandwich too💖
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?
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
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.
Looks delicious!
Canned Whole Tomatoes got my attention!
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!
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 ,🇺🇸🇺🇸🇺🇸🇺🇸
Second time I’ve made this and it’s just soo good. Only booze on hand was vodka and came at great!
Delicious soup!
Looking forward to trying; thoughts on roasted shallots with tomato.
I like the tomatoe soup, fresh vegetables from the vitamix recipe
Wow
30 minutes at 450 deg and my tomatoes were obliterated. My fault for not watching them but I trusted the process!
splash of fish sauce transforms this to a real umami bomb
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.
I'd love to see a recipe for tomato dill soup
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.
Evaporated milk instead of cream. No leftovers and less pricey.
I would like to suggest forgoing the aluminum foil as aluminum is neurotoxic and strongly linked with neurological diseases. Parchment paper is a good option. Or sometimes I just roast veggies directly on glass with a thin layer of oil/butter.
Most everything manmade is neurotoxic, including your phone. Doesn’t mean particles are making their way into your body. It doesn’t work that way. The melting point of aluminum is over 1200 degrees Fahrenheit so you’re good.
"While it is true that some aluminum gets into food when cooked in aluminum foil or with aluminum cookware, and that this is enhanced in acidic foods, it is not true this causes any health effects in healthy adults."
May I make a suggestion that most people don't know about brown sugar? Don't spend that extra money on it. Brown sugar is nothing more and nothing less than granulated white sugar mixed with black strap molasses. Mix it as light or as dark as you want, as needed. A jar of molasses will last for years, plus no more brown sugar bricks left in the pantry too long.
Or you can just skip the sugar completely. The dish doesn't need it. The tomatoes will caramelize nicely in the oven without the addition of sugar. A splash of dry sherry toward the end will add depth and complexity.
My wife loves tomato basil soup. Any appropriate way to incorporate that into the recipe?
What was the brandy brand used?
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...
💯🌷
Yum. This recipe made my mouth water 🤤🤤🤤
What brand of tomatoes from a can are you using? Those tomatoes look like they were taken off the vine. Gorgeous
I was hoping this recipe wouldn’t include cream. Thanks for sharing
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.
One big onion chopped coursely
One can fire roasted tomatoes (plain)
1-2 tbsps sugar (or whatever you need to take that bit of acidity out)
2 tbsps butter
S & P
Saute onion in butter about 5 mins
Add tomatoes, sugar & S&P.
Bring to a boil.
Turn to med low. Cook 10-15 mins.
Use immersive blender in pot or blender and puree!
Takes, in total, less than 20 minutes.
No need to roast or clean or drain.
If you want to get fancy, you can add whatever else you like~herbs, garlic, cream etc.
I love the simple recipe. It's soothing and warming and not at all complex. A bowl of that with a few crackers crumbled in, is great for recovering from your immune system doing what it should, after your third dose of the covid vaccine! 😂
Jenn 🇨🇦 👋 👋 Hello from Canada
Hmmmm. Fire roasted in a can? Never heard of them. Great idea though. Wonder if they sell them in Nova Scotia?
@@Cyberdine.Systems.Model-101
Hi! I'm in Ontario!
Both of our daughters moved to NS last year. They loooooooooove it, 😂.
We have lots of relatives there. Nice to meet you!
Now to tomatoes~
I have to admit I don't know if they're even sold in Canada.
I actually buy them from amazon.
If you order from them, the brand we absolutely love is Muir Glen Organic Roasted Tomatoes either whole or diced.
They are a bit dear~around $4CAD each, but I only use them when premium tomatoes are called for and you need the tomato flavour to shine. Like this soup. I use store brand otherwise. It's a little splurge. I keep two can in my pantry at all times. Should you buy them the taste is out of this world compared to the store brand.
Hope that helps!
Hi Jenn!!
Your girls made a great choice! It really is a lovely place to be. 🙂
As for your whispered assistance, it was VERY helpful. Thanks so much!!
@@Cyberdine.Systems.Model-101
Always welcome and thank you for the reassurance. They live in (one daughter) and outside (my oldest) of New Glasgow. Absolutely beautiful.
They moved from Hamilton (which they had seriously begun to hate). Both girls grew up in a very rural area here in Ontario. They are both country girls through and through and are incredibly happy there!
They also have a close friend who's hubby is in the Navy and a whole bunch of cousins in NS. So not alone.
They love it!
Stay safe. Stay well!
Jenn.
@@rhijulbec1 😊 You as well
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.
i recently saw this and the grilled cheese videos released in the last two days, but i swear i've seen them before...do they get republished? (so they don't have the red line under the thumbnail that says i've watched it before)
I wondered the same thing.
Yes, segments get reaired once the full episode gets uploaded to youtube a couiple of months back, then once the full episodes get aired, then the segments, and this all is after it ran on PBS last year.
Awweeeee!
Is there a way to make this without the sugar or brandy?
Yum!! 😊👏👍
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.
Just use fresh vegetables(onions too), roast them , blend them and adjust seasoning ready...
Does anyone know where Bridget’s utensil holder is from? I love it so much!
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.
Why was it necessary to rinse out the saucepan before adding the smooth soup back in ?
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
They link to the recipe but you have to enter credit card data in order to see it. Good video though.
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.
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.
What about celery & onion.
Hi
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.
just a pinch, tip of a knife, keybump. same thing.
Ditch the foil and use a wire rack on top of the sheet pan.
👍👍
Could I make this with gluten free flour, or corn starch?
Many recipes call for some rice, which gets cooked and blended smooth so it serves the same purpose as the flour. You could also use a chunk of potato.
👍