Homemade Tomato Soup

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (14-ounce) can chopped tomatoes
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup heavy cream, optional
Directions
Watch how to make this recipe

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.6 305
I substituted half a leek for three onion and used a 28oz can of tomatoes.  It  was the best tomato soup I've made and I've made many.  Everyone loves it. item not reviewed by moderator and published
Surprisingly great soup. But as usual, I modified. I used canned fire roasted tomatoes to make it quicker and only one pot to clean up. So, I was able to skip the roasting. You only need enough oil to saute the veggies. It didn't need the cream. I was skeptical about this recipe, but it was so good and quick, I'll be making it for a long time. Yes, can. Sometimes, you don't want making lunch to drag out for hours that's why I choose this recipe and happy that I did. item not reviewed by moderator and published
absolutely delicious, this is my go-to recipe for tomato soup. I made this recipe several times now and everyone in my family loves it. besides that it is very easy to make; the roasted tomatoes give the soup a distinct flavor, this is not your average tomato soup item not reviewed by moderator and published
Fail. A can? Really? item not reviewed by moderator and published
Way to much fat in this recipe. Trying to salvage the result and make something else. item not reviewed by moderator and published
How may you toss your can opener, if a can is your first ingredient? item not reviewed by moderator and published
The amount of oil is clearly a typo, so use the amount common sense would dictate -- maybe a tablespoon or two for the roasting, and another for sauteeing the mirepoix. This soup is completely tomato-y and delicious, so I'm not sure why so many comments claim that it's 'just a vegetable soup' when the tomato flavor is so strong. (Perhaps they used the wrong sized can of tomatoes? Or altered the recipe in non-trivial ways? So many reviewers do.) I make a double batch when I make this in order to assure leftovers (and to justify running the oven). We love it. item not reviewed by moderator and published
There simply MUST be an error in this recipe. The amount of oil is beyond ridiculous. I wish I had read ALL the reviews before making this, and I would have immediately either chosen another recipe or adopted reviewers' suggestions. When I roasted my tomatoes, I had oil covering the ENTIRE sheet pan. That is clearly at least one of the mistakes here. And, to add insult to injury, it really doesn't make much soup. I should have known when it only asked for a 14 oz can of tomatoes. Live and learn. item not reviewed by moderator and published
I think part of the problem with lack of tomato flavor lies in the incorporation of the drained juices from the canned tomatoes. By roasting the tomato pulp, you are driving off a lot of liquid to concentrate the tomato flavor. I thought reducing the drained liquid would also improve the tomato flavor so I put the drained juices into a pot and reduced the volume by half by letting them slowly boil. This resulted in a thick, well flavored tomato soup. I did not use the full amount of oil, just 2 Tbl extra virgin olive oil for sweating the vegetables, and another 1Tbl evoo as a finishing oil added at the end. Butter would also work. I used homemade pesto instead of basil, and served with freshly grated Parmiggiano Reggiano at the table. Delicious. item not reviewed by moderator and published
This soup is more of a bisque. And not a tomato bisque, but more of a vegetable bisque with the red tomato coloring and a hint of tomato tang. My DH made the recipe to a T but added a second can of the tomatoes along with a 14 oz can of tomato sauce. It STILL didn't taste like tomatoes. Now, if you enjoy vegetable soup, don't think of this as a tomato soup, but a vegetable bisque, and THEN you may appreciate it for it's flavor. We paired it with grilled cheddar cheese sandwiches, and it was just fine with those. item not reviewed by moderator and published
I made the soup after reading a few of the reviews. I agree with most about the amount of olive oil being a bit much. I used low-sodium chicken broth. I used a little bit of cream - not the directed amount. It was perfect for a rainy day with a grilled cheese sandwich. item not reviewed by moderator and published
The wife and I really dig this soup. The amount of oil MUST be a typo. You only need a couple of tablespoons tops. To my taste, the onion is overpowering, so we use 2 small shallots instead of a whole yellow onion. We also thought it was light on tomato flavor, so we double the chopped tomatoes and add a small can of tomato paste and a small can of tomato sauce. We also use a full can of chicken broth since I didn't want to store left-over broth. It does stay chunky with the immersion blender (at least with ours). We'll try the blender with our next batch. We're also going to try vegetable broth instead of the chicken. We love it so much and it's so healthy that we're making our fourth batch in 6-weeks. With our additions the servings go up to about 8. item not reviewed by moderator and published
It's a good recipe. I doubled it after reading other posts. Also cut way back on the olive oil, used vegetable broth (who makes vegetable soup with chicken broth? yuk.). I did not use any cream or milk. I like my tomato soup without chunks so pureed it and added more broth. I like it and will use it again if I don't want to go through the trouble of cutting and seeding fresh organic tomatoes. item not reviewed by moderator and published
I cut back the oil to 1/4 cup and substituted half & half for the cream, using just 1/4 cup. Loved the flavor of the roasted tomatoes and will definitely make again. item not reviewed by moderator and published
This was tasty, however I did not use the recommended amount of oil and next time I will add additional stock, actually I would double the recipe as this makes very little soup. I left out the cream as well. item not reviewed by moderator and published
This was easy and terrific. I substituted diced tomatoes with mild hatch chilies and was extremely pleased with the flavor. item not reviewed by moderator and published
The soup is super easy and delicious. But I agree with another review that said they only use little olive oil. I would definitely use mush less than the 3/4 cup indicated in the recipe. item not reviewed by moderator and published
This recipe was pretty fantastic, but it's not really tomatoey. We have made several modifications, depending on what we have on hand and it's just about perfect every time. We probably use 2 Tbsp olive oil TOTAL - one on the tomatoes for roasting and one to sauté the veg. I also used up to two cups of broth and that didn't thin it out too much. Also, I've used unsweetened, original almond milk or skim milk in place of the cream with great results. Lastly, the recipe doesn't call to remove the bay leaf before blending, but we did. item not reviewed by moderator and published
This is not tomato soup, not even a near approximation. At best, its pureed vegetables in olive oil and garlic. After all the 5 star reviews, I have to wonder how accurate is the rating system. I've been cooking a loooong time, I can follow a recipe, and this is, frankly, a disgusting waste of good olive oil, tomatoes, and other veg. Avoid this. item not reviewed by moderator and published
I liked it but needed some heat, so I added chili pepper flakes! It was just what it needed. My 4 year old loved this soup there's no better review than that! item not reviewed by moderator and published
So good, I consumed 3 bowls! item not reviewed by moderator and published
I love this soup! It is so good and easy to make. item not reviewed by moderator and published
This turned out a little light on the tomato flavor so I added some tomato paste and used pesto for basil as that is what I had around. The recipe is not amazing but it was good especially when you consider I had everything in stock to make homemade soup in under an hour. item not reviewed by moderator and published
How is it possible that any soup has 3/4 of a CUP of oil? Why not just drink directly from the bottle and skip the cooking! How did 281 people review this recipe before me and give it perfect stars? Something is wrong here! item not reviewed by moderator and published
I did a quick version and didnt have carrot or celery available and it was very good! I oven roasted the tomatoes only I cut some very ripe tomatoes into thick slices and broiled them. I sauted the onion and garlic, then added basil, butter, chicken stock, 1 tbsp sugar and put in a few more roma tomatoes chopped/crushed. I blended it in the blender with the roasted tomatoes and everything was done in 20 min! item not reviewed by moderator and published
Delicious! I used 3 fresh organic red vine tomatoes instead of canned, organic vegetable broth instead of chicken broth, omitted the butter and cream and it came out great! This one is a keeper! item not reviewed by moderator and published
I made exactly as recipe states and it is easy and delicious. I don't understand why someone like sandikjac - comment 10/3/12 - thinks she/he is reviewing the recipe. Her version was so far from what the recipe states that the comment shouldn't even be considered. I can understand when someone says less or more of an ingredient, but she deviated so much. Again this recipe, as written, was delicious. I did double the tomatoes and glad that I did. item not reviewed by moderator and published
loved this and i cant believe it so did my no eating vegetable child loved it too! no changes made except no cream as my kids are lactose intolerant so some IMO for us item not reviewed by moderator and published
Absolutely amazing and inexpensive! : Every time I make this it is always fantastic. item not reviewed by moderator and published
I picked this recipe out for one of my catering classes weekly event. It was a smash!! Everyone complemented how wonderful it tasted. Followed the recipe exact, except for I made a larger quantity. I served about 45 people. Thanks so much for sharing : item not reviewed by moderator and published
Made this as a 'tide over' for my daughter before a sports practice. Add me to the camp who cut WAY back on the oil! Just a drizzle to keep the tomatoes from sticking to the pan during roasting (and the same for softening the vegetables is all you need. I omitted the onion and only used 1 garlic clove - with only one small can of tomatoes, why mask the flavor with strong aromatics? Also, BE SURE TO REMOVE THE BAY LEAF BEFORE BLENDING!!!Instead of adding cream to the pot I just let her add and stir it in to suit her taste...again, I want the tomato flavor to be the most prominent. Finally, if I were making this for 4 people I would add another can of tomatos or use the large size as others mentioned, and even then it would probably only be enough for a lunch or first-course portion (for my family, anyway. All in all a solid recipe that lends itself to tweaking for personal taste. item not reviewed by moderator and published
Easy, Awesome & a New Staple in our house....love it! item not reviewed by moderator and published
My family and I love this soup. Very flavorful. We dip sourdough bread in. Delicious! item not reviewed by moderator and published
Excellent soup, with a few changes. I added a second can of tomatoes - thanks to other reviewers - and I'm glad I did. I don't think it would have been "tomato" soup, but rather vegetable soup without it. The amount of oil in the recipe is way over the top - I didn't even use half of that. I used only 1 T. of butter, but did add the cream. Using an emersion blender makes it much easier than putting it into the food processor or blender. I always end up with hot soup all over the place with those appliances - not so with the emersion blender. Well worth the $$ to have one if you like creamed soups. The end result was a little chunkier than it would have been with the food processor/blender, but I like it that way. The soup was perfect with the toasted cheese sandwich I had a hankerin' for! item not reviewed by moderator and published
This was great! I used what I had on hand: a bottle of strained tomatoes, spicy salsa and roasted some fresh tomatoes and jalapenos. I also peeled the carrots instead of dicing them. I also added some grated Parmesan, a cut-up roasted pepper and some additional basil on top. I skipped the cream and butter. Didn't need it. I did add some more salt though. Yum! I will make this my go-to recipe for tomato soup now! item not reviewed by moderator and published
If I make this again, I will use 2 cans of tomatoes. It is a really good soup, just not a very strong tomato flavor. item not reviewed by moderator and published
I never write reviews because I am too lazy....but let me tell you this soup is the bomb. I made a few changes. I added peas and corn to this and instead of heavy whipping cream...I added skim milk. And I alway use sea salt...and I added crushed red peppers to the tomatoes before I roasted them in the oven. And I used way less oil. Only two tbsp....and half the butter. item not reviewed by moderator and published
This was flavor less. I had to add a small can of tomato paste and half a tube of tomato paste to get enough tomato flavor. I think the oil really blocks the flavor. I had to add sugar on my wife's request which helped but.. over all.. blah. I give it a 2 because thats where it was before my additions. item not reviewed by moderator and published
My husband made this once exactly as written, but left it a little chunky, and it was delicious. I made it once using less oil and pureeing it more, and it was not as good. I agree that the amount of oil in this recipe and the low yield warrant revision. item not reviewed by moderator and published
Uhhh, I kind of thought this tasted like watered down spaghetti sauce. I suppose that isn't a bad thing, but is it really a good thing? No one at the table disliked it, but no one raved either. I was not happy with the texture after using the immersion blender and thought the oil content as stated was ridiculous. I won't make it again, but it did put me on the hunt for a different tomato soup recipe, as I liked the idea of making it fresh. item not reviewed by moderator and published
Originally gave it 3 stars but seem to keep going back to this easy soup, so changed it to 5 stars. I use much less oil, 1 tbs of butter and add a touch of light cream at the end. This recipe made a small portion, so definately double it up. Everyone who has tried it, really likes it. I make it a day in advance and just reheat. item not reviewed by moderator and published
I didn't stick to the portions, as I wanted to use up the contents of what I opened. I say that only to say that I don't think it hurt the recipe one bit...I did add whole peppercorns, celery seed along with the celery stalk, I did not add any salt as the broth already had enough. Once I got to the immersion blender step, I was not satisfied with the texture, so I fished out the bay leaf and put it all in my blendtec blender, which made it silky smooth and removes the need for the cream, though delicious, adds too many calories... I returned it to the pot and added some dry marsala wine, just about 1/3 cup... I cooked it off just a bit. I garnished with some roughly grated parmesan. OHHHHHH MY... I never made tomato soup from scratch, but I sure will again. I didn't notice when I began that is was Michael Chiarello's recipe, but am not surprised because he is THE MAN in the kitchen... Thanks, Michael. item not reviewed by moderator and published
This was amazing. I doubled the recipe, and didn't add the heavy cream. Served with grilled cheese sandwiches. Probably the best tomato soup I've ever had. item not reviewed by moderator and published
Fantastic! Use lots more basil & slightly less oil. So, so easy! item not reviewed by moderator and published
This is to die for! I used tomatoes I canned this summer (yellow and red cherry tomatoes I grew in my garden. Freeze warnings tonight in Atlanta -- but it feels like the best part of summer in my kitchen. item not reviewed by moderator and published
One of the BEST recipes I have ever found in any category. The recipe needs almost no changes, except less oil, which many people have mentioned. We added ground mild Italian sausage, cooked and added after the vegetables. This made it super savory! We also cut up chunks of Italian or French bread and toasted them in the oven, then poured the soup over, and sprinkled with some Parmesan cheese. My boyfriend said this is the best soup he's ever had! item not reviewed by moderator and published
This was a good and quick tomato soup recipe. I doubled the amount of tomatoes, seriously reduced the amount of oil, doubled the amount of chicken broth, and even without the cream it was delicious. Even my children liked it. item not reviewed by moderator and published
This was delicious!!! I tripled the recipe and added parsnips and bell peppers. I basically had those laying around and figured it wouldn't hurt. I did not add the cream because it tasted great without it. My daughter said it was the best soup she has ever eaten and she is a really picky eater. Definitely a hit in my family. item not reviewed by moderator and published
Loved the soup. Roasting the tomatoes, though, I think there was too much olive oil. It splattered all over the inside of the oven. Next time I'll use a lot less. item not reviewed by moderator and published
After doubling the tomatoes, garlic and basil and draining the ridiculous amounts of extra olive oil off of the veggies, I guess this soup was OKAY. item not reviewed by moderator and published
What a surprise! I held a high expectation after noting the weighted average of five stars for this tomato recipe. I should have figured out simply by that the recipe called for all that olive oil, then mixing that with butter and cream, what! Honestly without the cream it tasted terribly like a fishy oily soup minus any fish. I think that people get impressionistic by any arty suggestiveness; the glazing of the canned tomatos in this case. item not reviewed by moderator and published
I just made this tonight and it was a hit. My husband said I should have doubled the recipe because there is only enough left for one more bowl. I followed the recipe but also added 1/4 lb of spicy Italian Sausage (one link. My husband loves it but I was worried it would overpower the soup. It was delicious, added great flavor without the spice. I cooked it in a separate pan and just added it to the soup after I had run it through the blender. Once combined, the soup sat on the stove for about 30 minutes over low heat until we were ready to eat. I think that added time actually added to the flavor. This is something I will make and freeze for sure! item not reviewed by moderator and published
Yikes!!!!! Doubled the recipe for a larger batch, eliminating the butter and a 1/4 cup of oil. After I pureed the soup, it looked and tasted like carrot soup....hardly any tomato flavor. Added a 6 oz. can tomato paste and 1/4 cup of heavy cream and cooked for 5 minutes. Pretty good now, but not what I would have expected from Michael. item not reviewed by moderator and published
This recipe was delicious, although I would call it more of a vegetable soup with tomatoes, than a true tomato soup. Here are the changes: We added about 1/4 lb of mild Italian sausage, cooked in a pan and added when the vegetables were nearly cooked. It added a tasty flavor and hearty feel. We also cut giant cubes of french bread, and toasted them in the oven after the tomatoes. We put those at the bottom of the soup bowls and poured the soup over them, and added grated Parmesan cheese! So good, my boyfriend complained that I didn't quadruple the recipe! item not reviewed by moderator and published
I followed the recipe to the "T" and it was delish!! My husband is such a picky eater and he hates anything with veggies. I gave him a sip of the soup while I was mixing it and he was shocked!!! I couldn't believe how delicious it was either!! lol I've never had tomato soup until now and I can say, this set the bar high for any other tomato soup out there =Thanks Michael for such a wonderful recipe!!! Oh btw, a grilled cheese sandwich went perfect with the soup = item not reviewed by moderator and published
Michael Chiarello can do no wrong! I love this recipe & all of his recipes. Always in search of a good tomato soup, I have made this several times. I often use lower fat evaporated milk instead of cream & sometimes cut back on the oil. Next time, I will substitute fire roasted tomatoes, as suggested by some of the reviewers. item not reviewed by moderator and published
Surprisingly great tomato soup. Definitely cut down on the butter. I used plain water instead of stock and no cream and it still tasted delicious! item not reviewed by moderator and published
Excellent! Full of flavor and not difficult to prepare. item not reviewed by moderator and published
Lovely! As everyone else has said, you can make this full fat, or cut back on oil, omit butter, use 1% or evaporated milk, etc. to pare it down. It is still full flavored and so good. And it smells amazing while cooking! What I love about this as you can make it a kind of get-rid-of-veggies or I-have-nothing-in-the-house soup. Tonight I had added some stragglers in my vegetable drawer- mini red and yellow peppers and a couple handfuls of spinach- couldn't be better! Cauliflower or a potato could make it so creamy. I love Michael- he is a hot bowl of soup himself! item not reviewed by moderator and published
I made this soup with fresh garden tomatoes that I roasted. It was great! item not reviewed by moderator and published
Overall, this recipe is a wonderful basis. I would give it 5 stars except for the amount of oil and butter, approximately 1/4 cup of fat per serving of soup. Like a lot of reviewers (great tips!, I doubled this recipe but did NOT double the oil or butter. This soup has amazing flavors. My husband is on a low-salt diet, so I used no-salt canned tomatoes and 1/2 tsp. of "No-Salt" substitute. Instead of cream, I used fat-free evaporated milk. With the amount of oil and butter already in this soup, I think adding heavy cream would have produced a "yech factor" from too much richness. After tasting, I added one small can of no-salt tomato paste, which added depth of flavor and color. I wish chefs would start cooking with an eye to better health. For cream soups, 2% evaporated milk or even fat-free can work well. Also, the next time I make this, I will cut back olive oil to 1/2 cup for a double recipe. I use Smart Balance instead of butter, and it tastes great. item not reviewed by moderator and published
The soup came out amazing! Everyone loved it. Thanks. item not reviewed by moderator and published
This soup is fantastic and everyone in my family loves it. I enjoy cooking at home because I can control the sodium, fat and carbs in a recipe. I used 1% milk in place of the heavier cream and I lower the sodium and oil. item not reviewed by moderator and published
This is an easy and fantastic soup. Instead of the canned tomatoes I use tomatoes that I jar myself. I also will add a shot or two of cream sherry before serving. item not reviewed by moderator and published
This is an excellent recipe!!! So delicious, hearty and spectacular. My family enjoyed it. The only ingredient I added to this recipe was tomato paste when sauteeing the veggies. (this makes a darker colored soup) I made this recipe prior to having surgery and it hit the spot when I was able to eat. Thanks Michael item not reviewed by moderator and published
I made this soup tonight for dinner and it was a huge hit with all members of the family! Like many of the reviews here I doubled the recipe, reduced the amount of olive oil & butter, and used milk instead of cream. I also sprinkled a bit of parmesan cheese and finished with a little black truffle salt....delicious! item not reviewed by moderator and published
This recipe was amazing! I was a bit apprehensive at first when I started but it came out really well. The cream really adds to the flavour as do the caramelised tomatoes! item not reviewed by moderator and published
Delicious. I didn't think it would be that good because it didn't look tomatoey enough, but the flavor came through so genuine. I doubled the recipe but used only the 3/4 cup of olive oil that would've worked for a single recipe, still used all of the butter though. Next time, I'll lessen the butter too and see what happens. I might also add a little tomato paste for more red. item not reviewed by moderator and published
Great recipe! It was perfect when I had unexpected guests and needed something tasty and quick. I served it with toast to help it fill everyone up, perfect for friends and a movie! The bowls were clanging as everyone scrapped up the last little bits of goodness. item not reviewed by moderator and published
This is an excellent recipe. I didn't have nor wanted to use cream so I substituted 1% milk. I also didn't have chicken stock so I substituted beef broth instead. I followed all the other ingredients and was really suprised by how good this recipe is. I am heading to the store to buy some chicken stock and I am going to make another double batch as soon as I arrive back home! item not reviewed by moderator and published
Delicious. I made it without the heavy cream and chicken stock because I didn't have any on hand. Also, I substituted fennel for celery. It tasted great and it would probably be even better with the chicken stock and a touch of cream. item not reviewed by moderator and published
This soup is perfection. I used red pepper in place of the celery because I had none, and it was fantastic. I also use a sprinkle of aged grated Parmesan cheese as a garnish and it was excellent. Super quick and easy. There's no reason to ever use canned tomato soup again! item not reviewed by moderator and published
MMMM SOO GOOD!! Everyone should definitely give this a try, the reviews don't lie! I don't have a handheld immersion blender so I used a normal blender, just adding a little bit at a time. It looked like salsa before I added the cream but once I added it it was a nice and creamy thick soup! My veggies were still a little chunky but I liked them like that! My boyfriend is a very picky eater and even he loved it and brought the leftovers to work. I can't wait to make this again! I want to use 1% milk instead of cream because I'm trying to watch my calories. item not reviewed by moderator and published
Absolutely delicious! I used fire roasted tomatoes, subsituted fat free half and half instead of heavy cream to save some calories, and used basil in a tube since I didn't have fresh basil and it was perfect. The only problem was that I don't think I cooked my veggies long enough so it was still a little chunky after pureeing it, but it was still yummy. It's -9 degrees outside and it was the perfect dinner with grill cheese sandwiches! NEVER using canned soup again! item not reviewed by moderator and published
I was really skeptical of how tasty this would be based on the ingredients. I love tomato soup, & based on the reviews I tried it. It is unbelievably good! I didn't even add cream & it tastes creamy. If you like tomato soup or just want some comfort food...this is it! I had everything in my pantry & it was really easy to assemble. It's worth a try! item not reviewed by moderator and published
This looked like a good recipe but as written calls for a massive amount of fat so to reduce calories, I just drizzled about 2 tablespoons lightly on the tomatoes for the roasting, and used just about a tablespoon to sweat the vegetables. I also used about 1-1/2 cups of stock and added a tablespoon of tomato paste. Butter wasn't added until the end, and I used half of the recommended amount, and added just a couple of tablespoons of cream. I'm sure with all the extra fat it would taste great but it was quite good without and both my husband and I enjoyed it. 2 servings. item not reviewed by moderator and published
My family repeatedly raved about this soup. So much flavor going on in this tomatoe soup. It makes a small batch so next time I will double it and have some left over for the next day. I did not us but about 1/3 c of oil and can milk in stead of heavy cream, not as many calories. It is richer in taste than just milk. item not reviewed by moderator and published
Best tomato soup ever! I made a few modifications based on personal preference and what I had available. I despise onions so I left them out, and I used a little celery salt because I didn't have any celery, vegetable broth instead of chicken broth, and milk instead of heavy cream. My family loved it even without onions, and they're all onion fiends. Definitely gotta make this again, goes great with grilled cheese sandwiches! item not reviewed by moderator and published
This is absolutely the best tomato soup that I have had, very easy to double or triple which I will have to do next time. Thank you Michael for another fantastic recipe, you seem to come up with a winner every time! item not reviewed by moderator and published
This was fabulous . . .I think I watched Michael do this on screen and found the recipe many months later. Substitutions: Italian plum tomatoes, added dried basil and used fresh minced parsley (would use fresh if I had it), reduced the olive oil to 1/4 c. and oiled the roasting pan on bottom, used half and half not cream and heated it before adding at the finish. This'll be a standby recipe for winter! Good for pulling together at the last minute, everything in pantry or fridge. item not reviewed by moderator and published
Quick easy and very tasty, much much better than tinned soup item not reviewed by moderator and published
this is good for children more delicious and tasty easy recipe. thanks item not reviewed by moderator and published
Delicious soup - it took me longer than 40 minutes to prepare but I'm a novice at cooking. I didn't add the cream and it was unbelievably creamy anyway. The only quibble I have is the quantity - the recipe made 2 and a 1/2 cups, nowhere near 4 servings. Also, the 1/4 cup of olive oil drizzled over the tomatoes was too much - 1/8 cup would've been plenty. item not reviewed by moderator and published
This has become an absolute favorite in my home with grilled cheese sandwiches, with even my husband and 2-year-old raving for it. I've used fresh tomatoes and I've used the cans of fire-roasted tomatoes, and both are equally good (and you can guess which one's faster. item not reviewed by moderator and published
Coming from the Bible-belt I can tell you that this recipe is an "evangelist" when it comes to converting non-tomato soup eaters into zealot converts! Plus, the technique I learned for roasting the tomatoes is one I will use for other recipes. Oh so good! item not reviewed by moderator and published
Easy to make and so delicious! Always double the recipe in hopes that there will be leftovers for the next day! Does not need cream because the blending makes it thick and creamy. This is also a very forgiving recipe should you lack any of the ingredients. Easy to substitute for any ingredients you may not have handy. If you have a can of tomatoes in the house, you can make this wonderful soup! item not reviewed by moderator and published
I am not a huge fan of tomato soup but I decided to try this recipe because I am cutting processed and packaged foods out of my household. This soup is insanely good! I never knew that I liked tomato soup this much, although I don't think canned tomato soup should even count as tomato soup anymore. This is fantastic, flavorful and didn't take a lot of time or ingredients that I didn't already have at home. The only change I made was that I used half and half instead of heavy cream and that was only because that is what I had in the fridge. Thank you SO much Michael! item not reviewed by moderator and published
Great soup, I never can make good soups from fresh tomotoes, maybe cos I don't give them enough time! This was super easy, I made some subs. I used baby beets and juice instead of the carrots and celery. This added a really great flavour. Also when I served it I put some crumbled goats cheese instead of cream. YUMMY!!!! item not reviewed by moderator and published
I was out of celery and carrot and basil (used thyme instead)! But I still made this recipe it was awesome!!!! Soo smoooth and really cheap and easy to make! My 3 year old loveeed it! Next time i'll make sure I have the veggies on hand (so I can sneak them in) THANK YOU MICHAEL! item not reviewed by moderator and published
My husband is the KING of homemade soups. He is picky and no one can make soup like his grandmother...UNTIL NOW:) It is delicious with and without the cream. I personally like it without the cream/milk. It is so fresh tasting. I also used fresh tomatoes from our garden with a little V8 juice to replace the juice from the can. We will have this soup many times to come. If you can read directions, you can make this soup. item not reviewed by moderator and published
Wow! This soup is amazing! I made it a couple times, and once I felt comfortable with it, I tweaked it a bit. I like everyone else cut down the olive oil to just a couple of tablespoons. I also doubled the recipe, because it's just not enough. I didn't add cream or butter.. It didn't need it at all! item not reviewed by moderator and published
I haven't served this yet, but just made it and HMMM...I used plum tomatoes instead of canned (b/c i bought the plum tomatoes w/the intention of making soup. even though this recipe called for canned, i decided to try it anway ) and added about 1/3 cup of strained tomatoes for liquid, since I didn't have liquid from the canned and 2 Tablespoons total of olive oil. Alot of people said the recipe tasted great w/out cream ( which I didn't believe them). I tasted it after blending and before adding cream and I have to agree with them. It was surprisingly tasty. I blended in my Vitamix (which better have worked just as good as in immersion blender considering the Vitamix pricetag). I added about 2 tablespoons of half and half and 1/3 of milk mostly for texture, not flavor. I added about 1 teaspoon of agave mostly b/c I want my kids to really love it. Now I'm going to have to make another batch b/c this barely made 3 cups. Go ahead and try this one. I am very picky and have tried tons of recipes and rarely review. But I wanted to review this one just so I can remember what I did for the next 50 times I make it : ) item not reviewed by moderator and published
I made it for dinner last night, and I'll never buy canned or boxed tomato soup again! I decided that the 3/4 cup olive oil was a mistake and changed it to 3 TB, which worked perfectly. And I used milk instead of heavy cream. Wonderful! item not reviewed by moderator and published
Who needs canned? I cut the butter and olive oil by half and it was still mighty flavorful. Used milk instead of heavy cream, since that was what I had on hand. It's still silky. Used an immersion blender, which is one of the best kitchen purchases ever, along with my Le Creuset dutch oven. item not reviewed by moderator and published
This soup is so easy and refreshing! It made just enough for one serving for 3 people, so I would suggest doubling the recipe, because you will want more than one bowl! I served this with Putnam Market Quiche and it was spectacular! I will make this over and over. item not reviewed by moderator and published
This is a wonderful soup BUT.. it is over 400 calories and 43 grams of fat per 4 ounce serving. Why so much olive oil? And butter? item not reviewed by moderator and published
This soup was a big hit today! I prepared it for a soup and sandwich luncheon at my husband's office and Mr. "I won't eat my vegetables unless it's a potato" himself managed to eat NINE 8 oz portions! Those who were able to pry the soup out of his greedy little hands loved it, too. :) I followed the recipe exactly the way it's listed except for the fact that I made a HUGE batch of it (enough for 30 people). Oh, and so we can have yet another opportunity to learn from each other's mistakes... if you intend to puree this in a food processor, make sure that you only put the solids into the food processor. Otherwise, you'll be wearing the soup and cleaning up a huge mess afterwards. If you're short on cash, or just excessively frugal like me (hence the food processor incident), my advice would be to suck it up and splurge on the $20 immersion blender sold at Walmart. :) item not reviewed by moderator and published
I made this soup without cream or butter...I also roasted canned green beans and corn and add them after the puree of the tomatoes...I also had made greens and cabbage in chicken stock earlier and used the the stock from that instead plain chicken stock...I was going to ad 2% milk but once i tasted with all those layers no need...I love tomato soup I will never buy pre-made again item not reviewed by moderator and published
This recipe aired today and I immediately went to the kitchen to make while the episode was still on. I did not use cream or butter, and only used about 2TBSP of oilve oil. Simply amazing and delicious! My soup turned out pretty thick, but I like it that way. I may add some more chicken broth next time and use 2 cans of tomatoes to get more tomato taste. item not reviewed by moderator and published
This soup came together very quickly and tasted delicious - despite several alterations I had to make. I didn't have celery, basil or heavy cream, so I didn't use those things. I added some onion to the tomatoes while they roasted and I used brown butter instead of regular butter. The result was a delicious creamy soup! For once, I'm glad I didn't have heavy cream on hand or I would never have known it was so delicious sans cream. item not reviewed by moderator and published
Uh-huh believe it or not, canned whole tomatoes are canned at their peak ripeness. Most tomatoes that I buy at the grocery store were picked while still green and ripened via exposure to ethylene gas. Canned tomatoes are superior to most underripe bland store bought tomatoes. Tomatoes from a farmers market are an exception. item not reviewed by moderator and published
I don't understand as I thought this soup made as directed...without as much oil, yielded a very tomato"ey" soup that was throughly worth it. The veggies simply were a mirepoix to flavor the soup somewhat. A definite go to for a delicious tomato soup. item not reviewed by moderator and published
I agree. I think the ratings are rigged. Not my first disappointment with FN recipes and wondering how they got such amazing reviews. item not reviewed by moderator and published
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