good recipe for tomato soup?

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1/4/2008 10:44:54 AM	good recipe for tomato soup?
julieb Roseville, CA age: 26	Hi, Does anyone have a good recipe for tomato soup? (non-meat or able to substitute) - OR - Do you have a recommendation on a good canned or store bought version? I tried some at a restaurant and loved it... but the Campbell's soup I later bought was just not the same. Thanks!
1/5/2008 1:49:23 PM	good recipe for tomato soup?
nwiowa Cherokee, IA age: 52	My Mom always made home made Tomato Soup when the Tomatoes were ripe in the garden. There are no precise measurements: Use equal portions of Milk and Tomatoes, for as many servings as you want. Heat the Milk seperately adding a pat of Butter for flavor, and allow to melt in the hot liquid. Heat the peeled, chopped fresh Tomatoes, and cook till tender. Add a 1/4 of a tsp of Baking Soda to the Tomatoe mixture to reduce the acid from the Tomatoes. Now this is the crucial rule to remember: "Add the Red, to the White, and you'll never be Blue!" Add the Tomatoes to the Milk! Not the Milk to the Tomatoes! If you add the milk to the tomatoes, the milk may curdle due to the acid from the tomatoes. Check for taste. Add salt and pepper to taste. Recheck for sweetness, add sugar sparingly till you sweeten the soup to your liking. Serve hot. Make a double batch! The soup will taste even better the second day!
1/24/2008 2:07:00 AM	good recipe for tomato soup?
jimmyfour Denver, CO age: 21	Start with a good stock. A vegetable stock would be best to use, canned or homemade. Throw a bunch of whole tomatoes in it. Don't peel them, just cut out that top part with the stem. Boil them for about a half hour, and then drain but save the liquid from them. Mash them like you would mashed potatoes, then add some of that stock to them and use a blender to smooth it out. Strain in a sieve to remove the skins (use a ladel to push the pulp through the mesh, you want that pulp because it will be the substance that makes your soup more than just a tomato like liquid), and add cream till it makes a nice pink color. Season with salt, pepper, onions, LOTS of FRESH basil and FRESH garlic, and you have a wonderful tomato bisque. If you want to thicken it at all, just bring the bisque to a boil, and add a sluree of corn starch and water. (this is just equal parts of corn starch and COLD water, mixed very well with your finger until all clumps are gone) add this stuff about a teaspoon at a time for it will thicken it up quick. Hope I was of service
1/24/2008 2:58:43 PM	good recipe for tomato soup?
nwiowa Cherokee, IA age: 52	Jimmyfour, Thanks for sharing your expertise in cooking! Please keep sharing your professional tidbits! I find your recipes very interesting. But I was wondering...wouldn't it save a lot of work to just blanche the tomatoes and peel them, instead of having to mash them through a sieve to get rid of the peels? Just a thought.
1/25/2008 3:33:32 PM	good recipe for tomato soup?
julieb Roseville, CA age: 26	Thanks so much for the recipes! These give me some great ideas that I will try out soon.
1/29/2008 3:54:56 AM	good recipe for tomato soup?
bryhykr Calgary, AB age: 41	get yourself a bus pass. Go to safeway.. In the deli section, safeway select soups... the tomato is to die for...... get a container or two.. be sure to also grab some artisan bread or focaccia.. Return home. Heat. Add a little pepper.. enjoy..
1/29/2008 4:07:31 AM	good recipe for tomato soup?
munky_gurl Penns Grove, NJ age: 24	I love the recipe above me. LOL Homemade Tomato Soup Recipe courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello Episode: TV Dinner Redux 1 (14-ounce) can chopped tomatoes 3/4 cup extra virgin olive oil Salt and freshly ground black pepper 1 stalk celery, diced 1 small carrot, diced 1 yellow onion, diced 2 cloves garlic, minced 1 cup chicken broth 1 bay leaf 2 tablespoons butter 1/4 cup chopped fresh basil leaves 1/2 cup heavy cream, optional Preheat oven to 450 degrees F. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.