FANTASTIC!!! yes a couple changes.... I used basil..I love the taste of tomatoes and basil..plus to make it rich in protein I threw in a can of white bean.. they have no flavor so it didn't interrupt the great taste of the soup... The beans also gave it that creamy taste that we all love , but without the fat!!! This is a keeper!!!!
Outstanding! I used fresh plum tomatoes that I blanched, peeled and chunked. I used a can of diced tomatoes to supplement, two coarsely chopped carrots, added a few dashes of Worcestershire sauce, and substituted vegetable stock for the water, then some chopped some pickled jalapeños. After sautéing the onions and garlic in a 6 qt Instant Pot I added the other ingredients, set the pressure on the “Soup” setting for three minutes. When done I let the soup sit for 5 minutes before manually releasing the pressure. I then blended with an immersion blender before serving.
This recipe is very easy to make with ingredients most people would have on hand. While some may choose to add cream, we thought it was hearty and filling without the extra fat and calories. Dress it up with some croutons or grated cheese....or not. Great winter meal with a grilled cheese sandwich and definitely a keeper!
This was my introduction to immersion blenders. (Bought and returned all-clad, happy with Breville, which is dishwasher friendly). Worked like a charm. My edits to the recipe: omit butter and oil (because I want to live), add a teaspoon of sherry vinegar to boost tomatoes’ tartness. Never be afraid to adjust seasoning to taste. It’s different and a very good addition to lunch or dinner.
Super easy - super yum!
Add a tablespoon of sour cream and grated parmesan to each serving!
I followed the recipe as written. I used canned San Marzano tomatoes. Will definitely make it again!
I made this simple soup and it was simply delicious! I doubled the recipe and made it basically as written, but I'm sure I added a good bit more than a pinch of red pepper flakes. This will be made often!
true to the title - couldn't be simpler and really delicious. I served it with baguette and salad. will make again!
I used roasted whole tomatoes. I squeezed as much juice out of the tomatoes as i could (kept this), opened them up and patted them dry. I smashed some garlic, fresh basil and parsely. and a pinch of salt and pepper and a tiny drizzle of olive oil. For a REALLY rich flavor, I slathered the tops of the tomatoes with a really good tomato paste , not too heavy but enough to cover. I roasted at 350 degrees for about an hour. Then I assembled my soup as directed (I went very light on the oregano) making sure to use ALL of the squeezings as well. People who do not like tomato soup love this soup. Great for freezing AND over pasta. Best though is with a Grilled Cheese Sandwich. Oh, and I make it using plant butter rather than traditional butter.
Very bland. I added everything from cheese to more spices to more garlic. Then finally I achieved a pretty good soup. I would give it a 4 star after all I added.
