Tomato soup

henapple

Anyone have a tomato soup recipe that's better than restaurant soup? Throw in a grilled cheese recipe other than the obvious. 

fishlessman

this will sound stupid but a nice chunky style tomato soup is ragu tomato sauce and milk, havent tried fancier sauces a splash of blue cheese added to white american for the cheeses, dont overpower it, or a tomato and cheese grilled

Jstroke

Hen, do you have a restaurnat Depot down your way

bgebrent

Making Tyler Florence's Roasted Tomato Soup tomorrow.  Highly recommend it!!

http://www.foodnetwork.com/recipes/tyler-florence/roasted-tomato-soup-recipe.html

henapple

Jstroke said:

Hen, do you have a restaurnat Depot down your way

About 45 min away 

Jstroke

there is a tomato brand--canned--worth the trip. Stanislaus. Nothing comes close, nothing. They have pizza sauce and as well as crushed, etc. but they have whole peeled that are unreal. Call first to ask if they have Alta Cucina Whole peeled. You can buy a single can here.

http://www.stanislaus.com/products/real-italian-products/from-scratch-products#Alta

You might look around for another distributor, a small italian specialist will have it. This is not available in a retail store.

I can eat them straight out of the can, no bitterness or tin taste. This is what I start with, then cook and pulse with food processor until preferred consistency.---Chili, soup, etc. 

nolaegghead

Tomato Soup?

fishlessman

nolaegghead said:

Tomato Soup?

try it with buttermilk

henapple

Cold tomorrow... Sher-bear asked for grilled cheese and tomato soup. 

Little Steven

Dude,

Burn some red peppers and some hot ones (pablanos, jalapenos or cherries) on a hot egg and put them in a paper bag when black. Then roast off a whole garlic bud with some Roma tomatoes. Whirr the whole deal up with some butter and full cream.

buzd504

Jstroke said:

there is a tomato brand--canned--worth the trip. Stanislaus. Nothing comes close, nothing. They have pizza sauce and as well as crushed, etc. but they have whole peeled that are unreal. Call first to ask if they have Alta Cucina Whole peeled. You can buy a single can here.

http://www.stanislaus.com/products/real-italian-products/from-scratch-products#Alta

You might look around for another distributor, a small italian specialist will have it. This is not available in a retail store.

I can eat them straight out of the can, no bitterness or tin taste. This is what I start with, then cook and pulse with food processor until preferred consistency.---Chili, soup, etc. 

According to here: http://www.gourmetitalian.com/alta-cucina-tomatoes-p/1543.htm  They are discontinued.

I just ordered 6 cans.  I cook with tomatoes a lot.

Austin Egghead

Here is my recipe that I posted on the other forum, add to or remove what works for you. 

Egged -Vita Mix Tomato Soup

Joan Gaedke August 6 2013

 

3-4 tomatoes (any variety works)

1 anaheim pepper (or poblano) optional

3-4 cloves of garlic

1 large carrot

1 stalk of celery (can substitute dried celery flakes)

small white onion halved

 Place these on the egg and dry roast direct at 400 degrees (place garlic on top of tomato or pepper to prevent burning) until tomatoes skin peels back and pepper skin separates.  Turn often and this doesn’t take very long, maybe 20 minutes tops.

 

Dry Herbs and Spices

1/8 teaspoon of:

​powder cumin

​Italian Seasoning

​Mexican oregano

​chipotle powder or dried pepper flakes (more if like a little kick) 

​1/2 table spoon Better than Bouillon Chicken

parsley flakes

​dried chives

​Todd’s Original Dirt

​Celery flakes (if not using fresh)

 

Dash of:

​Lea and Perrins

​1 anchovy fillet (opt)

 

Dry Roast veggies on the egg.  When skin has peel back remove and place on cutting board to cool slightly.  

Peel skin off tomatoes, pepper, onion and garlic.  Remove seeds and stem from the pepper.  Rough chop all veggies and place in Vita Mix.

Add rest of the ingredients to mixer and mix to cook.   I start out on 3 just to get everything chopped then go to 8 and mix to your preference.  Before serving check consistency and thin out with hot water if desired (we like our thick).  Check for taste add salt if necessary.

 

To serve:​

Place in bowl, top with dollop of sour cream (or crema Mexicana), few grinds of fresh black pepper.

 

Goes wonderful with grilled cheese sandwich 

 

Note: if making this soup with hothouse grown tomatoes add 4-6 sun dried tomatoes (not oil packed)

Grillinois

I've made this a few times and it's really good. 

http://www.bigoven.com/recipe/steves-tomato-basil-soup/160504