You guys. I just made the most delicious tomato soup EVER. Okay, I probably shouldn’t claim that because I’ve only had tomato soup about four times in my life, all in the last year, all made by me. But this one? It was perfection. And I made it up as I went so I’ll probably never get that same symphony of flavors again. But because I want to remember what I put in it, I’m going to attempt to write it all down right now so you can make it too! But mostly so I can refer back to this post the next time I want a good soup recipe to go with my grilled cheese. Just keep in mind I measured absolutely nothing as I went along, so follow the basic recipe, but feel free to add or omit anything you’d like!
I only became a tomato eater at all this past year, mostly out of desperation to add a little more variety to my snacks and meals. I’m still pretty picky about how I eat them, cheese and flaky salt are basically a requirement. But I’ve been open to trying more recipes. Especially this year because I planted 19 tomato plants! Granted the majority of those plants stayed tiny and gave me 1-3 actual tomatoes, but a few of them have been quite prolific. I’ve been on a steady schedule of making Greg batches of salsa, but I really wanted to do something different today. I already had pimento cheese that I made a few days ago, and some crusty bread that was getting stale, so making tomato soup seemed like the most logical choice.
I first tried tomato soup last fall after watching Kendra Adachi’s (The Lazy Genius) instagram story on how easily she whips up homemade tomato soup every time they eat grilled cheese. She has the Tomato Soup story saved to her account if you want to watch that and get a basic idea. I just like maximizing strong flavors in all the food that I make. Bland things are not allowed in this house! I’m also obsessed with smoked paprika, and this is a terrific base to really bring out that flavor. This is the first time I made it with fresh roasted tomatoes instead of canned tomato sauce (though fire roasted tomato pizza sauce is a great option in this!) I also added some peppers this time for extra spice. All the vegetables were grown in my garden except the shallot (I forgot I had homegrown onions!) and the garlic.
Spicy Smoky Creamy Tomato Soup
For the roasted tomatoes and peppers (remember you can really do however many or few tomatoes and varieties you want! peppers too!)
- 4 medium tomatoes cut into sixths
- 8 grape tomatoes cut into halves|
- 2 jalapenos
- 1 anaheim pepper
- 1 tbs olive oil
- 1 tsp kosher salt
For the soup base
- 1 shallot diced (or onion)
- 4 large carrots chopped
- 1-2 tbs butter
- pinch of salt
- 3 cloves of garlic
- 1-2 tbs of “Better than Bouillon Roasted Chicken Base”
- 2-4 cups of chicken broth (depending on how many people you’re feeding, I’m home alone today (!!!) so I used about 2 cups)
- 1/2 cup to 1 cup heavy cream
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- 1 tsp parsley flakes
- 1 tsp celery flakes (or add fresh celery to the base!)
- 1 tbs smoked paprika
- 1 tbs sugar
- a little bit of crumbled parmesan or similar cheese (if you want!)
- Heat oven to 425. Coat tomato chunks and peppers in olive oil and salt. Roast for 25-30 minutes.
- While that’s cooking set a large pot on the stove and start sauteing the butter, carrots, and shallot or onion. Once everything has warmed up add the salt and cook, stirring occasionally, until fragrant. I stepped away from the kitchen a bit too long and about half my shallots ended up getting crispy, so I just added a bit of olive oil to soften them back up.
- After 8-10 minutes, add the chicken bouillon base and garlic. Stir for about a minute and then dump in all the roasted vegetables and their juices.
- Slowly add the chicken broth, heavy cream, salt, pepper, parsley, celery flakes, paprika, and sugar. Stir until boiling and them lower heat to a simmer. At this point you should use an immersion blender or regular blender to break up all the vegetables into one smooth soup. Then let simmer for 20-30 minutes.
- You know on cooking shows they always tell you to taste as you go? I rarely do that, but think it’s a requirement on this soup. You can decide if you need a bit more salt to really bring out the flavors, or maybe want to experiment with a different spice. Dill perhaps? When I made this last fall I added a fancy parmesan rind that I had in the freezer for just such an occasion. Today I added just a small crumbling of Trader Joe’s Unexpected Cheddar – which has kind of a nutty parmesan flavor. It’s just a nice little addition to really elevate the final taste!
- Serve with grilled cheese for dipping (grilled smoky pimento cheese is perfect) or it will also taste fantastic – and healthy!! – eaten alone.