Mmm Soup!
December 23, 2009 11:17 AM Subscribe
Tomato Soup Recipes...
I've looked through previous soup threads, but I would love to get your favorite tomato soup recipes. I'd prefer something more along the lines of a bisque, nothing too chunky.
Any fancy grilled cheese recipes would be appreciated as well! Thanks.
I've looked through previous soup threads, but I would love to get your favorite tomato soup recipes. I'd prefer something more along the lines of a bisque, nothing too chunky.
Any fancy grilled cheese recipes would be appreciated as well! Thanks.
Best answer: I've heard really great things about the America's Test Kitchen's recipe for cream-less creamy tomato soup. Here's a blog entry with their recipe (ATK's recipes are behind a subscription wall).
posted by General Malaise at 11:39 AM on December 23, 2009 [4 favorites]
posted by General Malaise at 11:39 AM on December 23, 2009 [4 favorites]
Yes, the ATK soup General Malaise linked to is THE BEST tomato soup. I love cooking fancy dishes, but my boyfriend asks for that soup more than anything else.
posted by vilthuril at 11:42 AM on December 23, 2009
posted by vilthuril at 11:42 AM on December 23, 2009
Best answer: For grilled cheese I have a simple way and a fancy way.
Simple way:
Whole wheat bread, two slices
butter the outside of the bread
a light application of spicy brown mustard to the inside of one of the slices
generous amount of the sharpest Cheddar you can find for the cheese
assemble and toast on a pan (or grill pan if you have one) until medium-dark brown, you want carmelization and oozing, but not burning
Fancier way:
use a nice rustic bread of your choice, and slice pieces to be a bit thicker than normal bread, but not too thick
brush one side of bread with olive oil and place under broiler with that side up
under a broiler toast lightly until lightly golden brown
remove toast and rub garlic onto toasted side, sprinkle lightly with finely chopped parsley and salt and pepper
flip toast and gently layer smoked Gouda/aged Provolone/Gruyere/whatever cheese floats your boat, I would not recommend something especially heavy like a Cheddar or a Parmesan though, and maybe add some proccuto or a thin slice of tomato
place back under broiler cheese side up and toast until this side is melted and bubbly and just starting to brown
remove and apply to soup while singing my praises
posted by BobbyDigital at 11:56 AM on December 23, 2009 [1 favorite]
Simple way:
Whole wheat bread, two slices
butter the outside of the bread
a light application of spicy brown mustard to the inside of one of the slices
generous amount of the sharpest Cheddar you can find for the cheese
assemble and toast on a pan (or grill pan if you have one) until medium-dark brown, you want carmelization and oozing, but not burning
Fancier way:
use a nice rustic bread of your choice, and slice pieces to be a bit thicker than normal bread, but not too thick
brush one side of bread with olive oil and place under broiler with that side up
under a broiler toast lightly until lightly golden brown
remove toast and rub garlic onto toasted side, sprinkle lightly with finely chopped parsley and salt and pepper
flip toast and gently layer smoked Gouda/aged Provolone/Gruyere/whatever cheese floats your boat, I would not recommend something especially heavy like a Cheddar or a Parmesan though, and maybe add some proccuto or a thin slice of tomato
place back under broiler cheese side up and toast until this side is melted and bubbly and just starting to brown
remove and apply to soup while singing my praises
posted by BobbyDigital at 11:56 AM on December 23, 2009 [1 favorite]
This mildly NSFW thread had some excellent grilled cheese ideas.
posted by JoanArkham at 12:09 PM on December 23, 2009
posted by JoanArkham at 12:09 PM on December 23, 2009
When God has a grilled cheese sandwich, he has grilled Brie with bacon on pugliese bread.
Oh the deliciousness of creamy paired with savory.
posted by 26.2 at 12:35 PM on December 23, 2009
Oh the deliciousness of creamy paired with savory.
posted by 26.2 at 12:35 PM on December 23, 2009
My favorite grilled cheese sandwich consists of American, Swiss and pepper jack cheese on whole wheat or multiple-grain bread. Sometimes with bacon and /or mayo, depending on my mood.
posted by alynnk at 1:07 PM on December 23, 2009
posted by alynnk at 1:07 PM on December 23, 2009
A quick way to gussy up a grilled cheese sandwich is to add a couple of thin slices of pear or apple along with using a nicer than usual cheese and bread.
When I make tomato soup, I don't follow a recipe, but one of my little tricks is to roast the veggies (usually an onion and whole canned tomatoes which I cut in half before roasting) in the oven for about 30-40 minutes before putting them into the soup. I also often add a roasted red pepper and/or a few roasted cloves of garlic to the mix. This recipe uses fresh tomatoes but her method looks similar to mine.
posted by katie at 1:08 PM on December 23, 2009
When I make tomato soup, I don't follow a recipe, but one of my little tricks is to roast the veggies (usually an onion and whole canned tomatoes which I cut in half before roasting) in the oven for about 30-40 minutes before putting them into the soup. I also often add a roasted red pepper and/or a few roasted cloves of garlic to the mix. This recipe uses fresh tomatoes but her method looks similar to mine.
posted by katie at 1:08 PM on December 23, 2009
Recipe from the Whole Earth Cookbook (1973) by Sharon Cadwaller and Judi Ohr. Now OOP but available used from Amazon. This soup is to die for!
Fresh Cream of Tomato Soup (Serves 6 to 8)
3 pints water or vegetable cooking water
3 or 4 bouillon cubes,vegetable or chicken
1 large onion, chopped
6 stalks celery, chopped [celery is important for flavor - don't leave this out]
10 to 12 medium tomatoes, peeled and chopped [or use 2 cartons Pomi chopped tomatoes - these are indistinguishable from fresh]
1 teaspoon salt
3 or 4 tablespoons honey
2 tablespoons butter
1 teaspoon paprika
1/2 pint milk
1/4 pint single cream [or use 3 tablespoons creme fraiche]
If using Pomi tomatoes, just braise onion and celery together until soft, then add chopped tomatoes and water; simmer for 10 minutes. If using fresh tomatoes, bring water to boil, add all vegetables, then simmer for 30 minutes.
Add bouillon cubes and salt to taste (you don't really need additional salt).
Blend in pan with stick blender, or transfer to blender jug and mix well.
Add honey, butter, and paprika. Mix well.
Return to pan and add milk and cream slowly to prevent curdling. Heat through and serve.
posted by Susurration at 1:13 PM on December 23, 2009 [1 favorite]
Fresh Cream of Tomato Soup (Serves 6 to 8)
3 pints water or vegetable cooking water
3 or 4 bouillon cubes,vegetable or chicken
1 large onion, chopped
6 stalks celery, chopped [celery is important for flavor - don't leave this out]
10 to 12 medium tomatoes, peeled and chopped [or use 2 cartons Pomi chopped tomatoes - these are indistinguishable from fresh]
1 teaspoon salt
3 or 4 tablespoons honey
2 tablespoons butter
1 teaspoon paprika
1/2 pint milk
1/4 pint single cream [or use 3 tablespoons creme fraiche]
If using Pomi tomatoes, just braise onion and celery together until soft, then add chopped tomatoes and water; simmer for 10 minutes. If using fresh tomatoes, bring water to boil, add all vegetables, then simmer for 30 minutes.
Add bouillon cubes and salt to taste (you don't really need additional salt).
Blend in pan with stick blender, or transfer to blender jug and mix well.
Add honey, butter, and paprika. Mix well.
Return to pan and add milk and cream slowly to prevent curdling. Heat through and serve.
posted by Susurration at 1:13 PM on December 23, 2009 [1 favorite]
Best answer: I just made a batch of tomato soup on Sunday…and I’m not tired of it yet. The tip is using San Marzano tomatoes, which are really good. My local grocer’s carries La Valle brand, which is about $3 for a 28-oz can. This is more expensive than regular canned tomatoes, but cheaper than if they were imported from Italy (La Valle grows them in California).
2 28-oz cans of San Marzano tomatoes or any type of WHOLE tomatoes
1 quart vegetable broth
1 onion, chopped
½ cup white wine or dry vermouth (I use Noily Prat)
Basil or oregano, dry or fresh
1 cup whipping cream
Pinch of baking soda
1. Over low heat in a stock pot, cook the onions with olive oil. Let them cook for about ten or fifteen minutes, add the vermouth and cook another five.
2. Add the tomatoes and broth. Simmer for 30 minutes.
3. Blend the soup. Set stove to low.
4. Add herbs to taste (I generally use 1 TB each of dried basil and oregano)
5. Mix baking soda to cream to avoid curdling. Add cream to soup and stir. Don’t boil.
6. Enjoy.
If you have it, adding some goat cheese to the soup gives it a really nice tang. I highly recommend it!
posted by mlo at 1:31 PM on December 23, 2009 [2 favorites]
2 28-oz cans of San Marzano tomatoes or any type of WHOLE tomatoes
1 quart vegetable broth
1 onion, chopped
½ cup white wine or dry vermouth (I use Noily Prat)
Basil or oregano, dry or fresh
1 cup whipping cream
Pinch of baking soda
1. Over low heat in a stock pot, cook the onions with olive oil. Let them cook for about ten or fifteen minutes, add the vermouth and cook another five.
2. Add the tomatoes and broth. Simmer for 30 minutes.
3. Blend the soup. Set stove to low.
4. Add herbs to taste (I generally use 1 TB each of dried basil and oregano)
5. Mix baking soda to cream to avoid curdling. Add cream to soup and stir. Don’t boil.
6. Enjoy.
If you have it, adding some goat cheese to the soup gives it a really nice tang. I highly recommend it!
posted by mlo at 1:31 PM on December 23, 2009 [2 favorites]
My super fast, super easy tomato soup recipe always gets devoured instantly.
1 28 oz can diced tomatoes
1 28 oz can tomato sauce
1 cup sour cream
1 bunch fresh basil leaves
4 cloves of garlic
salt and pepper to taste
Heat the tomatoes up to a simmer, add the sour cream, basil, and garlic and use a stick blender to make everything smooth and soupy. Season to taste. If you have a good stove top, you can make this in under 10 minutes easily.
posted by evilbeck at 1:57 PM on December 23, 2009 [2 favorites]
1 28 oz can diced tomatoes
1 28 oz can tomato sauce
1 cup sour cream
1 bunch fresh basil leaves
4 cloves of garlic
salt and pepper to taste
Heat the tomatoes up to a simmer, add the sour cream, basil, and garlic and use a stick blender to make everything smooth and soupy. Season to taste. If you have a good stove top, you can make this in under 10 minutes easily.
posted by evilbeck at 1:57 PM on December 23, 2009 [2 favorites]
Bleu cheese and tomato bisque-
Used to serve this simple and quick soup at my restaurant when we ran out of soup of the day and didn't have time for an elaborate recipe. It's so good that customers began to request it and we'd even make it to order for some of our best customers. There are no measurements because you just throw in by eye and your own taste depending on how much you want to make.
Saute diced onions in a pan until they start to turn opaque. Add some minced shallot and garlic. De-glaze with a little red wine. Add any old tomato or spaghetti (yes spaghetti) sauce, half and half or milk, and herbs to taste ( I like basil in mine) let it simmer. Blend in some bleu cheese crumbles and serve with a little bleu cheese on top as a garnish. You will not believe how good it is. We often served it at lunch with a grilled cheese with swiss.
posted by RLspins at 3:17 PM on December 23, 2009
Used to serve this simple and quick soup at my restaurant when we ran out of soup of the day and didn't have time for an elaborate recipe. It's so good that customers began to request it and we'd even make it to order for some of our best customers. There are no measurements because you just throw in by eye and your own taste depending on how much you want to make.
Saute diced onions in a pan until they start to turn opaque. Add some minced shallot and garlic. De-glaze with a little red wine. Add any old tomato or spaghetti (yes spaghetti) sauce, half and half or milk, and herbs to taste ( I like basil in mine) let it simmer. Blend in some bleu cheese crumbles and serve with a little bleu cheese on top as a garnish. You will not believe how good it is. We often served it at lunch with a grilled cheese with swiss.
posted by RLspins at 3:17 PM on December 23, 2009
Best answer: Previously, grilled cheese suggestions on AskMeFi that make me want to do nothing but eat eat eat.
posted by knile at 3:19 PM on December 23, 2009
posted by knile at 3:19 PM on December 23, 2009
Best answer: As luck would have it, there was an FPP posted today that included a link to a tomato bisque recipe. Haven't tried it myself yet, but it could be an omen...
posted by aydeejones at 5:32 PM on December 23, 2009 [1 favorite]
posted by aydeejones at 5:32 PM on December 23, 2009 [1 favorite]
Response by poster: I marked a few that I'm going to try out, but all of them look delicious! Thanks so much, if anyone has more keep them coming.
posted by SarahElizaP at 8:25 PM on December 23, 2009
posted by SarahElizaP at 8:25 PM on December 23, 2009
Best answer: If you like spicy, I'm completely in love with this spicy tomato soup recipe. It's incredibly flavourful and exciting despite being quite simple. It's great both hot in the winter and chilled in the summer (even though I'm not usually a fan of cold soup, I can't resist this one).
posted by Kirjava at 10:14 PM on December 23, 2009 [1 favorite]
posted by Kirjava at 10:14 PM on December 23, 2009 [1 favorite]
For grilled cheese, add a paper thin (important!) slice of onion and a lot of freshly cracked pepper to the basic model. So simple and ridiculously good.
posted by ifjuly at 8:54 AM on December 24, 2009 [1 favorite]
posted by ifjuly at 8:54 AM on December 24, 2009 [1 favorite]
This thread is closed to new comments.
posted by TheNewWazoo at 11:26 AM on December 23, 2009