16 Reviews
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afarleylv on 2.26.2013
Four mitts because the recipe needs a bit of tweaking…after that, it’s a five mitt recipe! Here’s the changes I made:
1) I used grape tomatoes. No coring needed.
2) I used less than 1/2 c EVOO in roasting. No smoking like others have said. Also, I roasted at 425 for 30 min. Tomatoes came out perfect.
3) I used yellow onions. Milder than white.
4) The amount of cayenne in this is INSANE! I used just under 1/2 tsp and it had a nice little touch of heat to it. If you don’t know if you like it, start at 1/8 or 1/4 tsp first.
5) don’t forget to remove the bay leaf before blending. 
6) a lot of people said they didn’t like the texture I do, but my boyfriend wouldn’t touch it w/ tomato skins and a chunky look. I strained it thru a fine-mesh strainer over a bowl (in parts, pressing the liquid out w/ the back of a ladle and tossing out the solids). It created the smoothest, most lovely soup.
And finally…the cream is totally unnecessary. Everyone who tasted this was convinced it had cream in it. AFter it’s pureed and strained, you have nearly “nordies” quality soup.
Eugenia on 7.24.2012
This soup is really good, and a great way to use tomatoes if you have a lot of ripe ones. The smell while they were roasting with the garlic was incredible. I followed everyone’s advice about halving the cayenne, so it turned out perfect and still plenty spicy.
urszula on 6.6.2012
So great soup! My family love it. I didn’t use cayenne at all because my little children don’t like spicy food but still soup came out delicious.
moeshainmn on 12.2.2011
It was great to use the remainder of our tomatoes we grew this year. (We had a huge crop this year and they were really sweet and flavorful.) It was a little spicy even with only half the cayenne, and I grew up on cajun food. My mid-west husband couldn’t handle the heat. Next time I’d probably only use 1/8- 1/4 tsp. I did freeze and reheat great!
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Andrea Zeiner on 10.12.2011
I blew it. I thought the recipe called for 2 tsp. of cayenne and feared it was too much so I only added 1 1/2 tsp. It’s too spicy to eat. I even added a large sweet potato to cut the spice and that didn’t help. I was going to serve this for a lunch tomorrow but it’s inedible. Other than being too spicy it was kind of flat but I fear that was due to not very flavorful tomatoes.
Mimi Antonetti on 9.14.2011
This was delectable! I added a Hungarian Wax pepper to the tomatoes and garlic being roasted in place of the cayenne…..next time I just might add 2!
The Cyclist's Wife on 9.3.2011
This looks great and no canned tomatoes! Yippee!