How to Make the Ultimate Cream of Tomato Soup 

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

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.

How was it?

It's a lot of precise work for 🍅 soup...

This is hands down the best Butternut Squash soup I've found. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AlRqh21CfHI.html

I prefer sage with butternut squash

@@fredalwatkins4506 Watch the video. Sage added at 3:03.

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

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

Me too. It's gross out of a can

@@sandrah7512 NO. Then there would be no fond

She looks like she was a hottie back in the day...I mean, she's still gorgeous now tho .

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 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.

How did that work out for ya?

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.

You make way more complicated than it needs to be. Just use an immersion blender in the same pot.

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.

Likely 400-450F.

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

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.

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.

An immersion blender will blend it just fine in the pot. Maybe spend a little more time blending.

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