The Best Ever Tomato Soup
Total TimePrep: 20 minutes, Cook: 30 minutes
Makes16 servings (4 quarts)
I had high hopes, but this is really bland. I saved it with some black garlic, fish sauce, agave syrup, and gochujang, but I could have started from scratch on my own and gotten here. Way too bland for our taste.
DO YOU DRAIN THE TOMATOES? I see Sue's question wasn't answered. I made the soup with drained Italian plum tomatoes. I used my Instapot and cooked it on high pressure for 10 minutes. When it was done, I used a stick blender to combine everything. I'm glad I didn't add the tomato liquid. The taste is perfect. I plan on freezing the servings (without the whipping cream)--since there are only two of us. A quick stick blend will recombine everything. Did anyone make it with the liquid? If so, what did you think?
Very good. Definite make again.
I omitted Pepper flakes, tomato paste and heavy cream. Added 1 can of RoTel diced tomatoes with green chilies, -Pureed, I left the soup chunky. Served with homemade baked coconut chicken strips with honey mustard sauce. Yum!!
I use beef stock instead of chicken and top it w fresh bacon crumbles it’s a flavor explosion in your mouth!
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I've made this several times this summer and it's fabulous. It also makes a huge batch that is a great take along to summer parties. I took it to compliment a crab feast in Baltimore and it was a HUGE hit! Even with with little ones.
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I skipped the whipping cream - didn't want the extra fat and calories. Once you blend it, it's so smooth and creamy, you don't need the whipping cream. New fave recipe. Thank you for sharing this!
This is very flavorful and so easy to make!