"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 05-18-2011, 06:35 PM   #1
Senior Cook
 
DebLynn's Avatar
 
Join Date: May 2011
Location: Connecticut, USA
Posts: 258
Roasted Tomato Soup

My recipe for this was requested in the today's menu forum...After having the BEST roasted tomato soup at a deli I go to often for lunch at work, I tried to duplicate it at home. After a few tweaks, I've come up with this one and its pretty darn close to the one at the deli...it makes 3-4 good-sized bowls...

3 pounds plum tomatoes, cut in half the long way
6 or 7 whole cloves of garlic
1 vidalia onion, small dice
4 cups of chicken broth or stock
1 medium can of whole San Marzano tomatoes in juice, squeeze the whole tomatoes when adding
2 TB butter
large handful of fresh basil leaves, chopped
olive oil, S & P as needed

Toss the halved plum tomatoes, the whole garlic cloves and some olive oil, and sprinkle with salt and pepper. Spread them out on a sheet pan and roast in an oven at 425 degrees for a half hour.

In a soup pot, saute on medium heat the diced onion in the 2 TB butter with a tiny drizzle of olive oil so the butter doesn't burn. Once the onion is soft and golden- 10-15 minutes, add in the roasted tomato and garlic from the oven (scrape any bits that are stuck to the pan). Add the stock and the crushed San Marzanos, salt and pepper to taste. Bring it to a boil and then simmer for approx. 30 minutes. Pour the soup into a Cuisinart or use an immersion blender to blend it into a smooth sauce. Return the soup to the pot and taste for salt and pepper. Then add in the chopped fresh basil.

This is better the second day.

__________________

__________________
DebLynn is offline   Reply With Quote
Old 05-18-2011, 06:57 PM   #2
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I got it copied - Thanks!
__________________

__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 05-18-2011, 07:02 PM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
It certainly sounds good.
I have to ask though... I've heard SM tomatoes are really good, though I've never tried them, and I'm not a person who opposes adding a can of something to help out a dish, but with the roasted romas and everything else... what benefit are you getting from the canned tomatoes? Are the SM tomatoes seasoned like stewed tomatoes?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-18-2011, 07:04 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,875
Send a message via Skype™ to taxlady
That sounds really tasty.

How much is in a medium can of tomatoes? I'm going to have to substitute passata because I don't eat tomatoes that come out of a can and that's what I can find in glass.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-18-2011, 07:10 PM   #5
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Quote:
Originally Posted by taxlady View Post
How much is in a medium can of tomatoes?...
Taxlady, I believe I can answer that one, since I often buy canned tomatoes - 14.5 oz. (411 grams) is medium. 6-8 oz. I would consider small, and 28-32 oz. I would consider large. Now, DebLynn may correct me, but I'd be willing to guess this is what she's writing about.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 05-18-2011, 07:24 PM   #6
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,875
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Selkie View Post
Taxlady, I believe I can answer that one, since I often buy canned tomatoes - 14.5 oz. (411 grams) is medium. 6-8 oz. I would consider small, and 28-32 oz. I would consider large. Now, DebLynn may correct me, but I'd be willing to guess this is what she's writing about.
Thanks. I have seen 400 ml cans, but I wasn't sure if those were medium or small.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-18-2011, 07:39 PM   #7
Senior Cook
 
DebLynn's Avatar
 
Join Date: May 2011
Location: Connecticut, USA
Posts: 258
Yes that's the right size! If I can only find the big can, I use half of it.

Pecans, I add the canned tomatoes because it produces more soup, and fresh tomatoes are expensive 9 months a year when they're not in season. I'm just being budget conscious and I get enough roasted flavor from the 3 pounds.
__________________
DebLynn is offline   Reply With Quote
Old 05-18-2011, 07:42 PM   #8
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks for the answer.
I've been meaning to make some tomato soup and like I said, this sounds great.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-27-2011, 09:50 AM   #9
Cook
 
Join Date: May 2011
Location: Uk
Posts: 66
I would just use fresh tomatoes but get big juicy sweet vine ripened tomatoes for soup. I like to also add a little bacon to a Tomato soup for extra flavour.
__________________
SadieBaby. is offline   Reply With Quote
Old 05-31-2011, 05:57 PM   #10
Assistant Cook
 
Join Date: May 2011
Posts: 7
This sounds great. Just chiming in that I don't feel as though olive oil will stop whole butter from burning. What is everyone else's experience? Not that olive oil is a poor addition. Now to contribute. Where I work, I sometimes make a tomato and blue cheese soup on the fly, when I need something in a hurry. Its nothing more then Tomatoe sauce with gorgonzola/roquefort/etc... and some cream added when the sauce is hot.. Give it a whirl with this recipe.
__________________

__________________
Soup is offline   Reply With Quote
Reply

Tags
recipe, soup, tomato

Roasted Tomato Soup My recipe for this was requested in the today's menu forum...After having the BEST roasted tomato soup at a deli I go to often for lunch at work, I tried to duplicate it at home. After a few tweaks, I've come up with this one and its pretty darn close to the one at the deli...it makes 3-4 good-sized bowls... 3 pounds plum tomatoes, cut in half the long way 6 or 7 whole cloves of garlic 1 vidalia onion, small dice 4 cups of chicken broth or stock 1 medium can of whole San Marzano tomatoes in juice, squeeze the whole tomatoes when adding 2 TB butter large handful of fresh basil leaves, chopped olive oil, S & P as needed Toss the halved plum tomatoes, the whole garlic cloves and some olive oil, and sprinkle with salt and pepper. Spread them out on a sheet pan and roast in an oven at 425 degrees for a half hour. In a soup pot, saute on medium heat the diced onion in the 2 TB butter with a tiny drizzle of olive oil so the butter doesn't burn. Once the onion is soft and golden- 10-15 minutes, add in the roasted tomato and garlic from the oven (scrape any bits that are stuck to the pan). Add the stock and the crushed San Marzanos, salt and pepper to taste. Bring it to a boil and then simmer for approx. 30 minutes. Pour the soup into a Cuisinart or use an immersion blender to blend it into a smooth sauce. Return the soup to the pot and taste for salt and pepper. Then add in the chopped fresh basil. This is better the second day. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.