Best home-made tomato soup I ever tasted was by a woman who lived on a farm outside Huron SD in 1972. She had a large tomato garden right outside her home. Her soup was so good that I still dream about it. Thumb's UP.
I followed this recipe to the letter and it turned out AMAZING! I added a little sugar to round out the acidity during the simmering and fresh basil at the end. Definitely my new favorite.
I was going to suggest the sugar addition when I saw your comment. I always add a dollop of butter to my tomato soup for a nice buttery creaminess. Oh, boy‼️ I will try your basil suggestion as well the next time I make some soup!❤❤❤
I've made this recipe about 15 times, my soup-hating girlfriend loves it and I just love how much flavor it packs, but I've recently started adding small potent chillies and I'd absolutely recommend trying it
I just finished making this for my mother in law and it’s delicious. I followed the recipe exactly and it looks just like yours. Thank you so much for the recipe. This is the first time I’ve made something for my mother in law and I’m proud of the outcome!
I made this, I dont like tomato soup but I had tomatoes coming out of my ears and needed to use them. This recipe is so good it made me like tomato soup. The only thing I did differently was leave out the carrots because I was out and cooked the tomato paste with the onions and celery. So good and smells amazing!
@@NicePersonNumberSeven The flavour and intensity of the garlic gets mellow, smooth and smokey when you roast them. It seems like a lot, but is yummy as hell
Guys, I highly recommend this recipe. I made this and saved some in the freezer -3 months later it still has great flavor. Can't wait till it cools down to roast tomatoes and garlic again.
I'm glad to have found a tomato soup that doesn't use sugar, or worse, ketchup. Definitely going to try this when it's not 90°F outside. Thank you for sharing.
Yep. I learned that way of cooking garlic a while ago. It's interesting how the natural casing roasts it to perfection, and its soooo easy to do and so healthy to eat on its own or spread on toasted french bread wow!
@@francismcdonnell753 Have you never had a grilled cheese sandwich? If not - it's so easy and delicious - spread butter onto two pieces of bread - I recommend slicing a baguette / long French bread in half but you can use regular sliced bread, put the buttered side of one piece of bread onto a fry pan on low heat/flame, cover the top of the bread with cheese slices ( I like gouda, you can use your favorite cheese ), put the unbuttered side of the other piece of bread on top of the cheese so that the buttered side is up, let it grill for a few minutes, when the bottom piece of bread starts turning golden brown, turn it over and let the other side grill until golden brown. The cheese in the center should be pretty much melted. It helps if you cover the pan with a lid while grilling. Try it!
Oh my!. In a blistering hot summer's day in my area, I purchased some locally grown beautiful tomatoes & made this soup. I can't stop stealing teaspoons of it to taste it again & again, while it cools down, before I put it in my freezer. I followed the recipe to a T, except that I doubled it. It is so delicious & a cut above any normal tomato soup. Do be sure to get the fresh Thyme for it & some organic Russian garlic. Heavenly is the word that comes to mind. This one is a keeper. thank you Donal.
Tried, removed seeds pulp and skin from tomatoes, and it's a decent soup. No olive oil or sprig of thyme on top, used a quarter cup of heavy cream instead, really made a more luxurious flavor for me
Great method! Will make very soon with garden fresh organic tomatoes , garlic and onions grown in the Similkameen Valley, BC, Canada. Yum! Thanks for this great tutorial! 😋
Terry Hansen Oh my goodness I just know that’s going to be good I grew tomatoes this month I mean this summer and when I would cut them the smell would hit me so strong they smell so good and sweet there’s nothing like him I definitely can tell the difference between fresh vegetables that store right now ever since I started growing my own I love them enjoy
Shelia French home Brown are the best! If you have a bumper crop try slicing, dehydrating and grinding I to tomato powder for soups, stews, dips and more. Fantastic!
This is a great soup recipe and a wonderful comfort food. I like my soup really smooth so I put in through the blender twice. I also added some half & half. Thanks
First, I don't have any fresh herbs or dried Rosemary. All I used for spices besides the 2 garlic heads, was about 1/2 teaspoon each of kosher salt, pepper & parsley plus a pinch of dried thyme. My friend gave me about 2.5 lbs of regular tomatoes from her garden. I used 2 carrots, 2 stalks of celery, 1 big Vidalia onion & one 16oz can of low sodium chicken broth. AMAZING & it yielded about 4 bowls. I will definitely make this again and double it.
You might want to add the tomatoe puree while you're caramelizing the onions and carrots to cook of the bitterness that is part of 'uncooked' tomatoe paste. Beside that: great recipe!
Joseph Campese That's not the point. You're not sterilizing the tomatoe puree, you're getting rid of it's inherent and 'natural' tanginess. By caramelizing the paste, you sweeten it up a bit.
I responded to you saying tomato paste is uncooked. Which clearly, you wrote. I think the point is, your poor choice of words and not me missing the point.
I don't have an immersion blender so I blended the tomatoes with some stock and then cooked it down with everything The soup is reallly good! I highly recommend!
My dad would always sit in front on the tv. Watch the 3 stooges and enjoy a tomato soup. He made me crave it so much what was so good about it every time? Searching up recipes for this “ tomato soup “ is wholesome for me. Even though not knowing his own recipe. But, Thanks for sharing your recipe :)))!!!! I’ll be thinking of him and enjoying yours 😂😂 Rip I love you so much daddo😢 here I am❤️❤️❤️❤️❤️ enjoy others dishes inspired however so. Maybe some from the heart? Who knows as long as hits the spot. Either way xD
Ok- We had a cold day and I made this recipe after visiting the farmers market. Tips- I lined my sheet tray with tinfoil before roasting tomatoes. Some roasted garlic cloves are firmer the others and I just left em whole and the blender did the rest- I tossed a No Chicken boullion cube in for more savory since we don’t eat meat. Skipped the olive oil drizzle an topped with fresh basil - and GoVeggie Parm. 😘 da Bomb! Grilled bread for dipping and an awesome red. Best Sunday this year.
That looks so good! I was thinking about serving it cold right before you said it! How good would this be some grilled shrimp and crusty bread on a warm summer night? Can't wait to try it!🍅🥣
Great job on the video! Loved your energy in the kitchen! I'm going to make this tomorrow with the last of the fresh tomatoes here on the California coast. Thank you!!
I do love your recipes Donal - simple, easy but delicious. I have just made this soup and the whole house was fragrant with the herbs and garlic and I finished the soup adding fresh dill which is in season now where I live .. Taste of the soup is amazing and this recipe will be amongst my favourite saved when cooking a tomato soup. Thank you for sharing
Hi Donal, I made your scrambled egg and bacon sandwich yesterday and your country Irish vegetable soup today. Now I'm already thinking of trying that tomatoes soup love them all keep them coming...
Nice one! I’d remove the tomato peels, avoid cooking the (sugary) balsamico, bundle up the herbs into a bouquet garni and not decorate with thyme (people will discard it anyway) how about a small spoon sour cream?
This is actually really good, I didn't have any balsamic vinegar or tomato paste but it still turned out soooo good. I'll be making this all Winter for sure.
This was my first time seeing one of Your videos. I LOVE TOMATOES SO THAT WAS WHAT HAD ME WANTING TO WATCH THIS RECIPE!!! It looks and sounds DELICIOUS!!!!! I CANNOT WAIT TO TRY IT!!! I will be making a Deliberate trip to the grocery store tomorrow for the garlic heads and Balsamic Vinegar. I have liked and subscribed to Your channel. I hope that helps You out. Additionally, I look forward to trying this and watching more of Your Delicious sounding and looking recipes!!! Thank You for sharing Your Culinary Skills with Us. Good Luck and Thank You Again. 😊👍🏼😋👨🏼🍳❤️👍🏼
Update to my comment. Use the immersion blender for a creamier soup. The processor for a more chunky texture. Out come was a delicious wholesome meal that I would call guilt free comfort food.
I make soup often but NEVER tomato soup because I can't get past the psychological barrier of thinking I'm eating a bowl of pasta sauce. I feel sick just thinking of it. It's the only soup I need mystery with and so would only eat it in a restaurant or out of a Heinz tin ;)
@@christoohunders5316 Totally agree. But many people confuse a lot of work with difficult these days. These recipes are so easy; they just need some patience. And you'll be rewarded with a taste second to none. I see too many recipes where everything is just thrown in a pot, not taking care to develop the individual flavour profiles.
So happy I found this recipe I have a bunch of tomatoes and I was so worried about them going bad and I’m going to roast them in the oven and make the soup with the leftover ones I’ll put in the jar with some olive oil thank you for weeks and I can continue to use them and other recipes thank you I subscribed and I’m looking forward to making this recipe today
If you grow your own tomatoes add a section of stem slightly crushed with the onions and carrots etc. This will make the soup more zingy and intensify the tomato flavor instead of tomato puree. Take the stem out and throw it away before blitzing it up like you would a bouquet garni or bay leaf. Give it a go! What a superb recipe. THANKS
Hi Donal, hope u n ur family doing well; love ur simple one pot recipes💕, n love watching ur videos; plz keep coming up with more quick & easy recipes to help us in our busy lives, lots of love & best wishes 👍❤😉
This is now on my list of things to make tomorrow... maybe today.. already making pumpkin ravioli but we have lots of tomatoes in the garden right now. Thanks for the great recipe!!!
Great video! I noticed that the mirepoix wasn't 3 same shapes. Why? Everything was blender at the end, just relax clopping? lol Thanks for the great work
Ya I think you're right Jeff. Anytime I'm using a blender in a recipe, there's no point in making sure everything is chopped perfectly. If you're going to blend everything up, it doesn't really matter. It actually becomes a nice time saver that way!
