Roasted Tomato Soup

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I enjoyed this! I think the end result is only going to be as good as the ingredients you put into it, though. For instance, mid-June in northeast Ohio is not the time for tomatoes. I used a mix of tomatoes but know it wasn't as tomato-y as it will be in a few months. I used my own homemade chicken stock which is made without salt which means adjusting the seasoning is always tricky. After reading reviews & knowing I needed enough for 6 entree size bowls, I doubled the recipe. I ended up with 3 quarts of soup which was my goal. Mine was definitely not thick enough for pasta sauce. Possibly those with very thick soup reduced it too much or didn't adjust with the leftover broth? I didn't need to use any leftover broth at all. I don't have an immersion blender & instead pureed the vegetables in batches in my blender. I discovered I didn't have any heavy cream & substituted FF evaporated milk. It was yummy & delicious. I grated fresh parmesan on top before serving.

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Not the ultimate but good. It was missing something so I added grated Parmesan cheese on top. Delish! I like the idea of adding red pepper flakes to give it a little kick! Thanks for the post!

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Very very good without the heavy cream the smell of the roasting vegatables was wonderful and special thank you Tyler

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I really loved this soup! Roasting the tomato, onion and garlic really gave this another element.I did add a couple of ingredients. Before reduction, I added about 1/2 cup of red wine and about 2 tablespoons of balsamic vinegar. Also, I didn't have fresh basil on hand, so at the end of cooking I added about 1 full tablespoon of dried basil along with the cream. Topped our bowls of tomato soup off with some shredded mozzarella and a dollop of sour cream. It's a keeper!

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This soup is simmering right now and the kitchen is filled with delicious aromas. I used 4 cups of the broth from my homemade chicken soup...and there happened to be a few pieces of carrot and slivers of chicken in bottom of pot, that went in as well.
At Penzeys I've seen powdered bay leaf and wondered about leaving bay leaf in. My immersion blender is pretty good...but I pulled them out. I used red onion because I had them on hand.
Oh...just finished & tasted soup. Excellent...it's going in my recipe box. T/Y Tyler.

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This was easy and very, very good. I LOVE the smell of vegetables roasting. I added a few crushed red pepper flakes when I served it. It didn't say to remove bay leaves but I did. Used the basil and the cream.

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Delicious!

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I had some tomatoes that had been on the counter for a week. what to do? Tomato Soup. I have made homemade tomato soup before, not very successful but this recipe was so easy and excellent. I roasted the tomatoes, garlic and onions and simmered them in the chicken stock. I forgot about it and it had really evaporated but I forged on. Took my wand and blended all together, added only 1 T of butter (watching my weight added the spices. Did not add the cream but added about 1/2 C Parmesan cheese. OMG. It was goooooood! Thanks Tyler! You're the best!

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My husband is not a tomato soup fan in any form. Tyler Florence, however, has swayed the unmovable. Not only does he happily eat the soup hot the first day but cold the second and third day. Wow! When my husband eats leftovers and asks for me to make tomato soup at least once a month in winter is a sign of how great this recipe is to make and eat!

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This soup was great!......The first time I made it I followed the recipe exactly. I found that the taste of the bay leaves were too strong, so the second time I made it, I used just one bay leaf, and it tasted perfect!