Comments on: Roasted Tomato Soup

By: afarleylv

afarleylv — Tue, 26 Feb 2013 21:48:10 +0000

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.

By: Eugenia

Eugenia — Wed, 25 Jul 2012 01:47:09 +0000

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.

By: urszula

urszula — Thu, 07 Jun 2012 00:51:43 +0000

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.

By: newchef

newchef — Wed, 28 Mar 2012 14:05:02 +0000

This soup is delicious, but I’m definitely adding a lot less cayenne.

By: moeshainmn

moeshainmn — Fri, 02 Dec 2011 15:47:48 +0000

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!

By: Sara Larson

Sara Larson — Thu, 27 Oct 2011 18:05:09 +0000

Very good soup, but very HOT! Next time I’ll decrease the cayenne by half.
Tasty tasty!

By: Valley Gal

Valley Gal — Wed, 26 Oct 2011 15:26:26 +0000

This soup is perfect for fall and winter days – a hearty soup, with just a little kick! Yum!

By: cewhitaker

cewhitaker — Mon, 17 Oct 2011 00:28:27 +0000

This is a wonderful soup. The smell of roasting garlic and tomatoes left us salivating and waiting in anticipation. The onion was a little strong in the batch I made, however, next time I am going to caramelize them first and try to tame down that onion just a little

By: Andrea Zeiner

Andrea Zeiner — Thu, 13 Oct 2011 00:32:16 +0000

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.

By: jro42

jro42 — Sun, 09 Oct 2011 15:34:32 +0000

Even if you don’t have the herbs and don’t want to add cream…make this soup. I left my window opened a bit and ran the kitchen fan due to a little oven smoking, but deelish!