Charred Tomato Soup with Melted Mozzarella

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It was good but I felt like it was missing something?

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yum. for the people who said roasting the tomatoes is labor intensive, you must not understand how much flavor actually slowly roasting and developing the sugars in the tomatoes adds to the flavor of the soup. next time, just open up a can of campbells. this was delicious.

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Alex, I love you. I've been looking for a tomato soup recipe without cream or thousand island dressing. This soup was amazing. I loved it

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We love it. My husband hates tomato soup, but he begs me to make this. I also use this as a base for seafood gumbo. It was a huge hit at a family get together for my father-in-laws' 80th birthday. Everyone wanted the recipe. This one is definitely a keeper.

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My whole family thought this soup was FABULOUS!!! I used a reisling wine instead of the vermouth and I left it on the stove for a few hours to let the flavors merge together and that tomato acid taste went away. No extra sugar needed. It was a little time consuming but it made enough for lunch the next day!

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The tomato roasting process seemed a little time intensive. So, I pureed a can of diced, fire-roasted tomatoes (Muir organic in the blender. I also used a can of crushed tomatoes instead of the whole tomatoes. After they simmered a bit, there were a little chunky but probably about the same as pureeing whole ones.

Cooked shallot, 4 cloves garlic, etc.
Added can of crushed tomatoes, 1 cup water, and let simmer for about 15 minutes.
Pureed the can of fire roasted, diced tomatoes (28 oz. Then added it to the mixture on the stove.
Added the rest of the olive oil towards the end and simmered about 20 minutes.

Came out tasty and yummy. Avoided the mess of dealing with the roma tomatoes in the cast-iron pan and moving hot soup to a blender.

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omg! this is an awesome recipe. use more sugar if its too tomatoe-y! i use white chardonnay instead of vermouth. awesome soup!

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INCREDIBLE!!!!! We did some substitutions though. We used White zinfandel instead of Dry Vermouth. We also added Slicing Fontina Cheese over the mozzarella. I watched her make it on the show and I have been craving it since. Simple to make and the taste is out of this world. If you are not into heavy soups then lighten up on the cheese and add a little more liquid to it. Also, we baked fresh schichatta/ or foccachia and used that instead of sour dough. Awesome!

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I was anxious to try this recipe but was very disappointed. First of all, it was labor-intensive; secondly, (as another reviewer commented it was more like a pasta sauce rather than a tomato soup. Much too strong a tomato flavor for soup and it had too much oregano and garlic in it. Luckily I only used half the garlic. Since I didn't care for the flavor/texture, I didn't bother making the toast and mozz.

May I ask why TXMitchell rated this recipe 5 stars without even making it? It skews the ratings terribly.

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Mine turned out awesome! It was the perfect lunch on a colder than normal day her in Richmond...I froze half of it and had it mid-week. It had actually improved in the freezer! Wonderful recipe that I will definitely make again.