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Cream of Tomato Soup Recipe

Updated on September 25, 2013

Vote for Cream of Tomato Soup!

5 stars from 4 ratings of tomato soup

Ode to Termaters

Tomatoes have no feet--

for all that they have toes,

but very good to eat

opposed to those that grow--

from stems on which you wobble,

since stems of vine are green,

so g'head with yer gobble

and dose on lycopene!


Karen Robiscoe :)

The Results!

Source

The Ingredients:

Recipe in Rebus:

wash the tomatoes
wash the tomatoes
halve, and arrange in baking dish, halved side up
halve, and arrange in baking dish, halved side up
drizzle with olive oil, and bake at 425 until fork tender, about 40 minutes or so
drizzle with olive oil, and bake at 425 until fork tender, about 40 minutes or so
meantime, remove stems and buds from basil, and mince basil leaves
meantime, remove stems and buds from basil, and mince basil leaves
left to right, top to bottom, shallots and garlic prep. (Smacking the garlic clove with a meat mallet facilitates peeling...) Set aside
left to right, top to bottom, shallots and garlic prep. (Smacking the garlic clove with a meat mallet facilitates peeling...) Set aside
remove tomatoes once cooked
remove tomatoes once cooked
peel. Place halved side DOWN in bowl to do this & pinch off skin & discard. Set bowl aside for now
peel. Place halved side DOWN in bowl to do this & pinch off skin & discard. Set bowl aside for now
meantime, heat olive oil and cook diced shallots until transclucent
meantime, heat olive oil and cook diced shallots until transclucent
add minced garlic, once this sizzles, deglaze with--
add minced garlic, once this sizzles, deglaze with--
the vodka. Let it burn off for about 5 minutes
the vodka. Let it burn off for about 5 minutes
add tomatoes
add tomatoes
add sugar
add sugar
mash with a utensil
mash with a utensil
add water
add water
puree with immersion blender, and let cook until thickened, about 20 minutes
puree with immersion blender, and let cook until thickened, about 20 minutes
remove from heat, and finish with lite cream
remove from heat, and finish with lite cream
go ahead and spin it around with an immersion blender again
go ahead and spin it around with an immersion blender again
salt to taste
salt to taste
pepper to taste
pepper to taste
stir in fresh basil, reserving a little to garnish the top with.
stir in fresh basil, reserving a little to garnish the top with.

Cook Time

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 4 cups of soup, or 2 bowls

Ingredients

  • 2 lbs tomatoes, heirloom, plum, or on the vine
  • 1 cup ½ &½ cream
  • ½ cup olive oil
  • 4 oz basil, chopped
  • ½ cup vodka
  • ¾ cup shallots, diced
  • 4-6 cloves garlic, minced
  • 1 TBSP sugar
  • Handful mini heirloom tomatoes, to garnish (optional)
  • dash salt
  • dash pepper
  • ½ cup water

How to Do It:

  1. Wash tomatoes, and halve them.
  2. Place halved side up in a baking dish. Drizzle with a tablesoon or two of olive oil. Put dish in preheated oven at 425. Cook until fork tender, about 40-45 minutes.
  3. While tomatoes bake, prepare the basil. Remove stems and budding flowers, and dice leaves. Set aside.
  4. Peel and mince shallots and garlic, and set aside, as well.
  5. Remove tomatoes.
  6. Peel tomato skin as follows: place tomato halved side DOWN in bowl (to minimize loss of juice) and pinch skin. This should pull the skin right off, otherwise, peel back like lamination. Discard skins, and set aside bowl of tomatoes for now.
  7. Heat olive oil in kettle. Add shallots and cook until translucent.
  8. Add garlic bits. As soon as you hear these sizzle---
  9. Add the vodka. Cook, stirring intermittently, for about 5 minutes.
  10. Add tomatoes.
  11. Add sugar.
  12. Mash together by hand.
  13. Add the water, and puree the mixture with immersion blender. (a food processor or blender will do, too) Cook until thickened, about 20 minutes.
  14. Remove from heat, and add cream. Spin the immersion blender around in the mix again...what the hey...
  15. Salt to taste...
  16. Pepper the same...
  17. Add the diced basil, reserving a handful with which to garnish the bowls of soup. I like to add a few mini heirlooms to the soups' top, too, but that's optional. Obviously, a grilled cheese is the perfect compliment to this old-fashioned, comfort food. Enjoy!

Add halved mini heirloom tomatoes for a nice garnish, too. Dish it up, and serve with grilled cheese. :)

Source

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    • Susan Recipes profile image

      Susan 3 years ago from India

      Wow... Amazing recipe. I love savoring soups. Voted up and awesome.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      ooOOo! Nova Scotia Miss you have absolutely made my night!! Truly so awesome to hear/read/know...

      I swear, it's the simplest things that make the best recipes. You can't beat good ingredients, and a deft touch at the stove.

      I am super pleased her in Cally, grinning idiotically at PC...:)

      Have a great rest of your weekend!!

    • novascotiamiss profile image

      novascotiamiss 3 years ago from Nova Scotia, Canada

      Charron: I tried out the recipe that same night and we really loved it. I made double the quantity as it was quite a lot of work but the leftovers didn't last too long. This one will definitely go into my recipe collection. Thanks again!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      thank you, Nova Scotia Miss. Yes, the vodka can very easily be tossed out. Maybe a drop of truffle oil to boost flavor? I dunno--but know it's hard to go wrong with termater soup!! Thank you so much for the time to comment...:)

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hi Chitrangda and Eiddwen--I am sorry to amalgamate a reply..I can NOT for the life of me figure out how to both approve and reply without somehow "closing" the comment above to response. (brainiac, or what!!)

      Yay, I am glad you ladeez like it. So easy. Nature does all the hard work. I will have to look for your recipe, Chitrangda!!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hi Chitrangda and Eiddwen--I am sorry to amalgamate a reply..I can NOT for the life of me figure out how to both approve and reply without somehow "closing" the comment above to response. (brainiac, or what!!)

      Yay, I am glad you ladeez like it. So easy. Nature does all the hard work. I will have to look for your recipe, Chitrangda!!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hi Chitrangda and Eiddwen--I am sorry to amalgamate a reply..I can NOT for the life of me figure out how to both approve and reply without somehow "closing" the comment above to response. (brainiac, or what!!)

      Yay, I am glad you ladeez like it. So easy. Nature does all the hard work. I will have to look for your recipe, Chitrangda!!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 3 years ago from New Delhi, India

      I have made tomato soup recipe many times but your garnishing looks very innovative and I am going to do this, next time, I make Tomato soup.

      Very well written and helpful pictures too.

      Thanks for sharing!

    • Eiddwen profile image

      Eiddwen 3 years ago from Wales

      Mmm another mouth-watering recipe Charron.

      Eddy.

    • novascotiamiss profile image

      novascotiamiss 3 years ago from Nova Scotia, Canada

      mmmmmmmmh! I'll definitely have to try out your recipe (sans vodka). It's sounds mouth watering and to tell you the truth, it came just in time. I've got a ton of tomatoes in my garden and some are getting a bit too ripe. I thought that they would be perfect for a soup and voilà, here comes the perfect recipe. Thanks!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hi Kids Crafts,

      Well, this one practically makes itself. Just get those termaters to jump into a baking dish...:) Anyway. Your garden goodies promise to lend it some extra magic!

      Thank you for visiting my other site. :) It's my big passion--writing--although I enjoy cooking a lot, too.

      the poem...lo lo...some silly fun. It was longer, but far too silly at that point...

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      This recipe looks just as scrumptious as all your other recipes, Karen! The good thing is I still have plenty of tomatoes in my garden.... we were lucky this year in Ottawa.... no frost yet :-) And I still have fresh basil... so I can really try your recipe. I will also have to your Marinara Sauce Recipe; I kept that one in mind since you first published it!

      Thank you also for sharing your culinary poetry :-) Well done!

      I visited your website as well and you are a multitalented lady!

      Enjoy your day!

      Joelle