This sounds so amazing!! I can’t wait to try this recipe! One of my favorite restaurants here in Indianapolis (Cafe Patachou) makes the most amazing tomato artichoke soup. I have not been able to master that recipe as of yet… I think artichokes, as much as I love them, intimidate me! Ha! Thanks for this wonderful recipe! I’ll let you know how it turns out and what my tomato loving boys think of it!
I am also without a favorite tomato soup recipe! My husband’s favorite tomato soup comes from a can!! Hmm, I just wonder if I can break that bad habit with this recipe?? It looks so good. Thank you so much for posting and I am trying it tomorrow with some grilled cheese sandwiches made with imported cheddar cheese that my friend gave me for Christmas.
I made this for dinner tonight. I accidentally dropped in more than a pinch of allspice. Oops. I will definitely be more careful with the allspice next time. But besides that mix up it was delicious. Everyone loved it (4 year old, 7 year old, pregnant mama, and husband who doesn’t usually like tomato soup). I served it with Panini grilled cheese. Yum!
This was delicious! I stumbled upon your Web site when looking for the tomato soup recipe I had seen in Cooks Illustrated. Made this for a group of friends and everyone loved it – followed the recipe exactly and made with the parmesan toasts on Italian bread.
I did try this once with fresh tomatoes and did not like it as much. It was a lot more work and the finished soup somehow tasted less tomatoe-y. Perhaps you can try your hand at it and let me know. I removed skins from tomatoes and seeds. I also used more of the fresh tomatoes than the canned to try to compensate for some of the lost puree/flavor. Good luck!
I made a tomato soup a long time ago – Rachel Ray’s to be exact – and it was so terrible that I vowed to never make tomato soup again. That recipe, along with so many othera, involve using watered down tomato sauce and lots of heavy cream, resulting in a disgustingly bland soup. This recipe held so much promise that I tried it tonight, and it is indeed, the best tomato soup I’ve ever had. Thank you so much.
So I just learned about your website today for the first time through DailyCandy. I was immediately intrigued because not only do I love mac and cheese (the featured recipe) but I love to cook and love new recipes. I was poking around on your site and I found this tomato soup recipe, which I also happen to love! I cannot wait to try it…specifically because you mentioned the restaurant BREAD in NYC. I went there this summer and was obsessed and since you say this better than their soup, I will be making this recipe ASAP. I cannot wait to explore your website further because clearly you are Chicago Foodies like me!
This is the second thing I hAve made from your website and OMG this issooooo good. Soup is not something I usually have knack for, but this was great!! And, btw, the chocolate caramel tart…BEST DESSERT EVER!!!! I made and gave away about 9 of these at Christmas for gifts and everyone loved it. Great website…love it
Well, Micha, you certainly can do whatever you like. Tomatoes do not grow where I live for most of the year. Roasted tomato soup is something I want to eat in winter, not summer. Using fresh tomatoes would greatly increase the amount of work required to make this soup. And I do not think that canned food kills away the wholesomeness of any dish. So, I’ll stick to my canned tomatoes.
I really must thank you for is recipe, it’s become a seasonal favorite in our house! I made it this evening on a perfectly rainy night and paired it with a puff pastry ham and gruyere thing. It was felt comforting and sinful and my whole family loved it!
This looks great. I’ve been searching for a creamy tomato soup recipe. Nordstrom Cafe’s tomato soup is definitely at the top of my list of favorites as well (so. good.), so I am excited that this one surpasses it!
I adapted this, sautéed shallots with 2 garlic cloves. Used olive oil instead. After flour I added chicken broth and reserved tomato juice , simmered a while and then added 1 can artichoke hearts. Simmered til they were soft and added roasted tomatoes and cooked maybe 8 minutes. Purée it all with immersion blender. Add Parmesan cheese if you like. I prefer it without but husband liked it with. Better than Patachou where we adore it!