Heirloom Nitro Tomato Soup

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What a great flavor! I saw the episode and I agree that the recipe as written is not the same proportions Guy used on the show. I used a whole red oinion, 2 carrots, 2 stalks of celery, 6 cloves of garlic, 1 jalapeno and I added an orange bell pepper. I do not like very hot food, but there was no heat with one jalapeno. Next time I will use two. For the roux I used 5 Tbls of butter to 4 Tbls of flour with a couple of cups of stock, and it turned out perfect. I think it depends on how juicy your tomatoes are as to whether you need to add extra liquid. I used 2 tsp of Cumin as I do not like a strong taste of cumin. We added 1/2 cup of 2% milk, but could have left it out. After I pureed It, it was delicious without cream or milk. It is the best fresh tomato soup recipe I've found. I have a bumber crop of heirlooms and since it was so easy and delicious, I will make it again!

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Wow! That was a kicker. I have never had a bowl of tomato soup this... unique. I think it was a lovely spin on an old classic that I really found enjoyable.

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Flavor was ok, added a couple serano chili's to it, but it was like mush. Way too much roux and not enough liquid. I added two full cups of chicken stock plus the cream.

Someone was way off on the roux amounts!

I'll probably make it again, maybe do something to pick up the flavors a bit, like Worscester sauce, some Franks Hot sauce....

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what's with the printed recipe. made it today and it was like wallpaper paste. thank goodness i had some vegetable stock on hand to thin it. i will make it again and go with the reviewer who
compared it to the recipe as prepared on the show.

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Use the ingredient list from the web, minus 2/3rds of the roux and cumin plus a cup of water for simmering. Follow the cooking instructions on TV -yes blender too, and finish with some milk and cream. I ended up with that exact great color and texture. The disproportional big veggie chunks obviously look more flashy on camera but nevertheless this hearty dish would easily sell for $20 a plate at some swanky, pretentious joint on the Las Vegas strip. Yay Guy !!

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I made this tomato soup today and, like a lot of others here, made a few changes. I followed the recipe exactly, and was not happy with the taste or consistency of the soup. It was WAY too thick for me, so I ended up adding more liquid (milk to thin it out to my liking. Then, after I tasted it, I found that it was not "tomatoey" enough for me, so I added one can of tomato paste. It was better, but not there yet. I then experimented by adding ketchup, one tablespoon at a time, until it tasted like tomato soup (ended up being 3 tablespoons for me. After making those changes, had it for dinner with grilled cheese sandwiches and it was great. I will probably make this again using my revised recipe.

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I just made this last night, and I think it's probably the best veggi soup I've ever had. I made it much closer to how Guy made it on the episode (more carrots, closer to 1 1/2-2 Tbs of cumin, 1/3 of a stick of butter and about 2 + Tbs of flour, and definitely pureed. I also put in closer to 3/4 of a cup of cream (a pint is a lot for even this amount of soup! and chose to cut the jalapeno peppers down to 2 (it was still plenty spicy. It's really a shame that the recipe is written up so poorly here, but the soup that Guy made is 5 stars to me!

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Big differences between the printed recipe and the version that Guy Fieri presented on TV. For instance:

-- Recipe: 1/2 cup diced onion and 1/4 cup each of diced carrot and celery. Guy: 1 large onion and 2 each carrots and stalks of celery, cut into big chunks.
-- Recipe: 5 jalapeno peppers, deseeded and diced. Guy left the seeds in -- very hot!.
-- Recipe: 2 Tbs. Kosher salt. Guy: less. I agree.
-- Recipe: a blond roux made from 1-1/2 sticks of butter and 3/4 cup of flour (!, which would be enough to thicken San Francisco Bay. Guy: 1/3 stick of butter and what looked like about 3 Tbs. flour.
-- Recipe: 1/4 cup of ground cumin (!!. Guy: about 1 Tbs cumin seeds, unground.
-- The recipe said nothing about pureeing the soup. Guy pureed it with an immersible blender while adding the cream.

I haven't tried either version yet, but I suspect the version Guy presented on his show would come out a lot better.

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I just watched the episode. He said 1/3 of a stick a butter!

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you could use this for wall paper paste