Does someone have a really good recipe for tomato soup?

[CTyankee]

I've never made it but I always like it in restaurants. This year I swear I'm gonna use up all those tomatoes...

[grasswire]

1. how about a 230+ year old family recipe?

I have a recipe from an ancestor. I'll dig it out and post it if you want. Oddly enough, the ancestor lived in Connecticut. I made it on America's bicentennial in 1976.

[CTyankee]

2. Oh, would you? That sounds wonderful! nt

[Warpy]

3. This one looks simple and good

http://allrecipes.com/Recipe/Garden-Fresh-Tomato-Soup/Detail.aspx

The comments indicate it should be "one sliced onion" and most cooks add garlic and one herb or another, but it's gotten rave reviews for a fresh tomato soup.

[CTyankee]

4. What do you add?

[Warpy]

5. I hate tomato soup

It upsets my stomach royally, so I only make it for other people.

I think this one would be good with garlic and either basil or thyme.

[CTyankee]

6. Thanks for making these suggestions, even if you can't stomach tomato soup.

I have the same problem with broccoli. Not with broccoli rabe, interestingly enough. The rabe is so good sauteed in olive oil with garlic and a few hot pepper flakes...mmm, the good food of Italy that lots of people in the US have no idea about...

[grasswire]

14. probably because rabe isn't really broccoli

It's more closely related to a turnip.

From wikipedia:

Rapini (also known as Broccoli Rabe (or Raap or Raab), Broccoletti, Broccoli di Rape, Cime di Rapa, Rappi, Friarielli (in Naples), and Grelos) is a common vegetable in the cuisines of Southern Italy (in particular Bari and Sicily), Galicia, China, and Portugal . The plant is a member of the Brassiceae tribe of the Brassicaceae, whose taxonomy is very difficult.<1> Rapini is classified scientifically as Brassica rapa subspecies rapa,<2> in the same subspecies as the turnip, but has had various other designations, including Brassica rapa ruvo, Brassica rapa rapifera, Brassica ruvo, Brassica campestris ruvo.

Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are edible.

[pengillian101]

7. I've made this one and it's good.

Homemade Tomato Soup Recipe courtesy Michael Chiarello

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil {I didn’t use anywhere NEAR this amount}
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

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.

:-)

[blaze]

8. Thai Tomato Soup!!!!

The recipe calls for diced, canned tomatoes, but I don't know why you couldn't use fresh. I always up the amount of chili paste and coconut milk.

Love, love, love this recipe!!!!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1031655

[hippywife]

10. Saved.

This sounds delicious. :hi:

[sandnsea]

9. 4Bs Tomato Soup

Simple, and simply the absolute best.

http://www.twhgrafx.com/recipes/archives/000681.html

[hippywife]

11. Saved this one, too.

For when I want a simple tomato soup. My favorite. :hi:

[pengillian101]

12. Wow!

That sounds good. Saved - will try that one for sure. :-)

[grasswire]

13. Sarah Parker's Tomato Soup (heirloom recipe)

Craig Claiborne's NYT column of July 1976 featured this recipe, sent to him by a descendant of Miss Sarah Parker of East Haddam CT. (I am also a descendant of same Parker family.) The original recipe was written down by Sarah Parker's grandmother who died in 1780 at the age 90.

3 quarts sliced ripe tomatoes
6 onions, sliced fine
8 tablespoons sugar
few sprigs parsley
40 whole cloves
4 teaspoons salt
1/2 tsp pepper
6 tablespoons butter
6 tablespoons cornstarch
1/2 cup water
whipped heavy cream


Boil tomatoes, onions, sugar, parsley, cloves, salt and pepper until vegetables are thoroughly cooked. Strain through a food mill and add the butter. Add the cornstarch dissolved with the water. Boil until slightly thickened. Serve hot with a tablespoon of whipped cream for each serving. Makes about 5 quarts.
....................

[Vinca]

15. This is one of my all time favorite soup recipes.

It's from Ginny Callan's "Horn of the Moon" recipe book.

Creamy Tomato Soup

2 T. butter
1 1/2 c. chopped onions
2 28 oz. cans crushed tomatoes (I use a kind that is seasoned with basil)
2 cups water or stock (I use chicken stock)
Juice of 1 lemon
1 c. heavy cream
4 T. white flour
Chopped fresh parsley, salt, white pepper to taste.

Saute onions in the butter until golden brown. Add tomatoes, stock and lemon juice and simmer for 45 minutes. Combine cream and flour in a bowl and stir until smooth. Add to soup, season and serve. I usually put a strainer over the soup when I add the cream/flour mixture and force it through. Just to be sure there are no lumps. Sometimes I'll also add fresh basil or oregano if I have it around. It's a great soup!

[NashVegas]

16. If You're Using Homegrown Tomatoes ...

And they're wonderful tomatoes, the quickest and best thing to do (IMO) is just scoop out the goods and go at them with a potato masher, add olive oil and a dash of salt.

In the summer, with really good tomatoes, anything else is just overkill.