Cool slightly. So authentic and what a great shot. xo, Nan. This is more rustic, fresh and chunky. Plus,…” Serve immediately. Somewhere along the line, our big lunch turned into a traditional Sunday lunch of soup and grilled cheese sandwiches. i made a huge batch of this and then preserved 3 quarts for future use! This is WHATS FOR DINNER :). I believe I had Campbell’s tomato soup a few times at friends’ houses, but never thought it was anything to write home about, as well as more than my share of tomato bisques at restaurants, but too often they reminded me of pasta sauces, excessive at even a cup at a time. 1 tablespoon grated raw onion Making this for the third time right now. Looks like a dandy! It just makes me happy. Delicious! The revised version of this recipe omits the amount of juice to reserve from the canned whole tomatoes! Ingredients: Soup 3 pounds plum tomatoes, halved lengthwise 2 tablespoons olive oil 2 large or 4 small cloves garlic, unpeeled 1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried 1/4 teaspoon (or … yum! Hmmm…day old chicken white bean stew for dinner or roasted tomato, broiled cheddar soup?? (Seriously, none. Be the first to rate and review this recipe. Your writing is like warm blankets. evoked an air of romance. No shallots in the house. You might want to check out the comment guidelines before chiming in. dana — I don’t see why not. I don’t want to see myself getting frustrated by my change in diet- I’m used to cooking for the family and have never thought twice about choosing steak, posh spices or exotic (and expensive) vegetables. This time I added some basil instead of thyme to keep it summer-themed. The fabulous end of summer plum tomatoes from Sicily are just arriving here in northern Italy/south of France so I’m going to make your soup this weekend. But, I hated it. the place to find your new favorite thing to cook + two ... Soup gets neglected almost all summer in my kitchen, ... My favorite tomato sauce is made from tomatoes and almost nothing else. You might convert. As a vegetarian I use vegetable broth (and I leave out the cream because of personal preference) and this is SO INCREDIBLE. Using asagio cheese bread from whole foods for the croutons with raw milk organic white cheddar cheese MMMM. Perfect! smitten kitchen. Next time I would cut the croutons extremely thin…as thin as possible…to avoid the soaking up issue. However, those cups just don’t do it justice. Plus: melty cheese melts my heart. . I forgot to blend the diced tomatoes before I threw in some leftover white rice that I had from Chinese take-out during the simmer step and didn’t want to risk a gloppy mess. Also really simple! This recipe is such a classic in my household, despite the fact that I’ve *never* made it as written. This is probably the best thing I’ve made in a long time and certainly in a top spot of things I’ve made from your blog (and I’ve made a lot). They need to have a wider top and one or even two handles. Thanks to our recent holiday in Scotland, where the food was superb, husband has only JUST opened up to the idea of soup as a delicious meal item, not just a horrid watery thing. The cheese on top reminds me of one of my favourites french onion soup:). Just finished devouring this. http://myonlyproblem-kristen.blogspot.com/2010/10/tomato-soup-goddess.html. Is there a way to strain the seeds? What a great serving idea. I roasted them this morning, took a quart of stock out of the freezer and can’t wait to throw it together for dinner. This is like roasted tomato soup and grilled cheese all in one bowl. Thank you. Plus we made our tomatoes stock boiling sun dried tomatoes in water while roasting tomatoes. I, too, skipped the many parts of Step 3 and just used an immersion blender then added cream (no brandy), salt and cayenne. I added half-and-half to the toddler’s portion since I was a little heavy-handed with the crushed red pepper. Among my soup gripes I that I spared you guys in the post (ha) was that I find that too many tomato soups taste like tomato sauce. Thanks Deb!!!! Not every bit , but just the big pieces. Also, gruyere is a terrific option for a change from cheddar. and perfect for chilly weather. :). great site. Wrap garlic cloves in a tight foil packet. Sep 22, 2014 - Lest you think I spend any part of my days doing Important Things — preparing, and totally not at the last second or haphazardly, for my only child’s second birthday, or for his first w… You know I grew up eating grilled cheese (and was AMAZED when I discovered the addition of a tomato slice…)… but I can’t get into eating/drinking tomato soup. AAAH what a soup! I would, in general, prefer to puree tomatoes after cooking just so they puree the smoothest. saved me a heap of work here, you did. You had me at the idea of soup with cheesy stuff baked in a mug! :D D. I am SO hoping to get some this weekend to try this. Excellent rich flavour. The soup couldn’t be easier to make, and utterly delicious! Gary. I found this board and I find It truly useful & it helped me out a lot. Better-than-classic tomato soup with a depth and complexity that makes it a forever favorite. https://www.thekitchn.com/recipe-tomato-tortellini-soup-248313 I posted about it in my blog http://eyesofthecamera.blogspot.com/ (yes I have one, I’m just not very vocal about it) under “RTFM!”. For one, my husband would jump its undeserving defense and hey, nobody went to bed hungry, did they? I’m a big tomato soup fan but haven’t mustered up the courage to make it from scratch…but this might change that. Or would I be missing out on something? Wrap garlic cloves in a tight foil packet. This looks so delicious! Go to reviews. oh wow, i think i need to make this tonight. Used a generous 1/4 teaspoon of red pepper, and it was SPICY! I haven’t had that in a long time- might be time to revisit! This is a recipe that is screaming and pleading to be taken to the snow. We used half canned tomatoes and half fresh and peeled ones. Oh, it was worth the effort! I found this. Oh, I want a bowl right now…. Next time I will add some additional roasted garlic, I was in love with the bits included in the soup. Both work. I purchased tomatoes last week because i wanted to try out a recipe for tomato soup and now you’ve posted one! This recipe looks great and I look forward to trying it. I guess I could try it with the little cherry type tomatoes they have here. I finally tried it last night and it was SO GOOD. no regrets there. This recipe looks unbeatable. I’ve been following your blog for a while, but today I feel extra brave and I wanted to tell you two things: 1) I watched Kings of Pastry (http://kingsofpastry.com/) last night and it was a really fun “cooking” movie to watch. I have been looking for a tomato soup recipe and this looks fantastic! I really just want to wrap my hands around one of those mugs. Should I peel and seed them first, do you think? The bride is a vegetarian, but I’ve always made this soup (which I LOVE) with the called for chicken broth. More my lack of discernment than the recipe I think. I’ve been dreaming of this soup all week! Thank you a million times over for this one. I started to eyeball the one inch slices but I decided to do a quick measure before I made the first cut. Note: I added a teaspoon of sun-dried tomato while simmering to give it a little kick, and my soup came out fabulously. This is calling out to me on the next rainy Seattle day. I used some kind of heirloom round tomato from my local farmers market. But glooped up together? Which will probably be tomorrow. WE ALL LOVED IT! i love it…especially the roasted tomato part. I am loving the giant grilled cheese. Feb 16, 2012 - Find Cash Advance, Debt Consolidation and more at Souprecipestoday.info. My dad has an ingeneous way of growing fabulous tomatoes in their uber-short growing season up there…suffice it to say I got a big bag of tomatoes that are wonderful, but on their very last leg. In the summer pairing your grilled cheese with fruit salad). Yum. My husband HATES tomato soup. Give it a whirl one night when you’re really cold and it will redeem itself. This recipe looks killer. It’s a cool rainy Saturday the weekend after our thanksgiving and I’m making this again. Really, really wonderful. Looking forward to tomato soup leftovers at work. We had this for dinner last night and it was truly delish. It’s very tasty and a little healthier then this version and still uses canned tomatoes and brandy. I’m speechless. Kind of missed you these last few days! I’m thinking it would make a great base for tomato pasta sauces too! I also added a tbsp of brown sugar and 1.5 or so of balsamic during simmer time and let the whole thing reduce by almost half. It’s that narrow loaf of bread and my press-your-nose-in-it crop. The other is more of a Campbells-style soup, for people who grew up on the canned stuff. This is the best! I need you to make a post over in the baby section about what to send to school for a toddler lunch! Oh.my.dear.Lord. Can’t wait to try! It was perfect for a chilly evening in early fall! Five years ago: Summer Squash Soup and Giardinera. With “snowmaggedon” blowing in from parts all over, I thought this soup and sandwich combo would be the perfect follow-up to a morning of building snowmen and tossing snowballs into the East River. Honestly, not worth the effort…your bowl looks lovely though : ) As does the sandwich! To avoid tomato chunks, which I don’t care for, do you think blending it super well would alter anything? classic grilled cheese + cream of tomato soup, First published November 9, 2006 on smittenkitchen.com |, https://w1.buysub.com/pubs/BP/CID/Subscribe_Todayb.jsp?cds_page_id=13375&cds_mag_code=CID&id=1163113285426&lsid=63131701254026215&vid=1&cds_mag_code=CID&cds_misc_1=%3Cscript+language%3D%27JavaScript%27+src%3D%27https%3A%2F%2Fwww.cooksillustrated.com%2Fs_code.js%27%3E%3C%2Fscript%3E, http://mywifeisperfect.blogspot.com/2011/01/saturday-sandwich-and-soup.html, http://theearlyriser.blogspot.com/2011/09/strong-on-plow.html, 2 (28-ounce) cans whole tomatoes packed in juice, 2 tablespoons brandy or dry sherry (optional), 3 ounces cheese (preferably cheddar, but a combination of cheese will work too), coarsely grated (about 3/4 cup), 4 slices (1/2 inch-thick) from white sandwich bread (ATK likes Pepperidge Farm Toasting White), 2 tablespoons butter (preferably salted), melted. going to go order one asap! loved this soup, totally what i was craving! Than you for bringing this into my life ❤. The result is marvelous. Thank you @smittenkitchen. What bread are you using here? Oh my heavens! It’s brilliant! I used Swanson’s new Flavor Boost packs (chicken of course). These. :), I just picked the last tomatoes, about 3Lb from my green house. thanks!! However I don’t know when the good tomato season is here in England- I’m very new to cooking, especially seasonally. Their butternut squash soup is also a winner. Any white bread will work. We can just heat it up, add 4 cups of chicken broth and the cheese topper or we can use it as a base and add rice, cabbage, hamburger, green pepper, barley or any other favorite ingredients. this look divine! South Carolina for the win) and decided to roast these bad boys for some tomato soup later because while it’s toasty during the day, we are having cold spells at night. But this idea would work with good-old Cambell’s just fine I think… (I like my Cambell’s Tomato Soup made with 1/2 milk/1/2 cream mixture instead of water) The bread topper with broiled cheese is brilliant!! You described it perfectly: Grilled cheese and tomato soup all in one bowl! Thank you so much for sharing, really helpful and inspiring once again for vegetarians like me! So no beer. Already imagining how well it’ll go with bread soup bowls!!! Scrumptous. My boyfriend worships french onion soup, and I think if I make tomato soup with the cheese on top, he’ll be sold on this as well. My classic Deb grilled cheese sandwich is emmanthel or gruyere, a couple leaves of arugula, a slice of tomato, salt and pepper on bread grilled on a panini, but something as humble and unassuming as smooth tomato soup seems no place for such fancy. A super cold bug is waging its attack right now and this is going to help fight it off. I thought I’d fixed that typo! It looks so comforting for a cold and rainy day, which is like every day in Holland. Yes, that ladle is very cool! Mix tomatoes, chicken broth, butter, sugar, onion and baking soda in a large pot and simmer for 1 hour. It should be just fine with vegetable broth. Thyme is still in the pot outside. These look so delicious and simple. *Non, merci*! On another note, why was there a shoe bomb in your closet??? Thanks for any help. This one is going on the list for a couple of months from now – when tomatoes are back in season in New Zealand! Thanks. Just made it yesterday in fact so your timing is impeccable! I am desperately waiting for it too cool a bit! so Thank You Deb! Thoughts on making this with canned tomatoes? Create cheddar lid: Preheat oven to 350. There are plenty of other flavors here. I chose the Smitten Kitchen's recipe for roasted tomato soup with broiled cheddar. 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