Tomato Soup

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This recipe and the comments encouraged me to try it. I was amazed at how tasteless it was. I did cut down on the cayenne as others suggested but that only cut the heat. I had beautiful plum tomatoes that roasted perfectly but it didn't help this one. There are much better tomato soup recipes such as "Homemade Tomato Soup" from Michael Chiarello. It is simple and quick with great tomato flavor. The only thing that needs to be changed are the servings. It actually only makes 2 substantial bowls. If you need it for a crowd double or even triple it.

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The soupy ladlings were flowing as I prepared this dish for an evening gathering of friends. You know when you conspicuously spot your guests vying for second and third helpings that you indeed swatted a crowd-stirring homerun. One great thing about a keeper recipe here on FN is that you can fine-tweak it to taste and that is what I slightly did. Here are my subtle additions. While I sauteed the shallots in unsalted butter, I added one jumbo-sized clove of minced garlic and about 1tsp+ of dried oregano and I also used light cream instead. After pureeing and some samplings, I ended up adding a few pinchings of salt and a little drizzling of sugar just to round everything out and tie all the richness of the flavors together. Good luck and bon appetit.

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This recipe is so good and spicy. Just the way i like it. I'm going to recommend this to my friends.

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I made this one evening for dinner with a great grilled cheese and it was delicious!! One thing I added was some cornstarch to thicken it up a bit, but overall very tasty soup. The recipe was easy and it's a great comfort soup on those cold days.

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I am a soup novice, but this recipe was so easy I couldn't mess it up. It was amazing, and i ike spicy food so i added more paprika, but besides that i wouldn't change a thing. Its a very healthy recipe pairs perfectly with a grilled cheese sandwich.
Also, like most soups this tastes the best when frozen for a while and taken out for a reheating.

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I saw the show and thought it looked great but more work then I really wanted to do. I tried it anyway and it was fantastic. I kind of tweaked a few things but I stayed pretty much true to the recipe.

My biggest problem is why so many people had trouble with the recipe. OMG Helen Keller could have seen that you roast the tomatoes, take them out and cool a bit. AFTER you add the cream, etc. THEN you add the tomatoes exactly as they are from the oven. Then you use the immersion blender.

DUH

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I made this recipe tonight. I can't believe how well it turned out! The recipe was easy to follow, and I was able to find all the ingredients easily. I used vegetable broth instead of the chicken stock and onions instead of shallots. Both worked just fine. I also "cut back" on the cayenne pepper-a personal preference.

Question~ Should the tomatoes be peeled after being roasted?

By far, this is one of my favorite recipes. Thanks Neelys! I will be sharing this with my friends. :

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This was a really good recipe. I had several tomatoes that were going to go bad so I had to find a way to use them up. Found this recipe. The only ingredient I didn't have was shallots so I used a little white onion and roasted a couple cloves of garlic along with the tomatoes and used that instead. Other than that I wish it could have been a little creamier, it was very good though. The spice was perfect. My parnter doesn't even like tomato soup (or tomatoes but liked this and I'm getting ready to serve it for a light dinner. Oh and it does say what to do with the tomatoes at the very end of the recipe. Probably easy to miss though.

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To all those saying the recipe is missing a step, you clearly didn't read it thoroughly because I just skimmed it and it clearly says when to put the tomatoes into the pot. I'll pate that paragraph here for those that can' t seem to find that part.

Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.

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I enjoyed this so much. My husband does not eat tomato soup. he ate this one. Thank You for all your Great ideas. Janet