Recipe by SWEETJAM
"This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex."
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onion, finely chopped
celery, finely chopped
carrot, finely chopped
2 (14.5 ounce) cans
fire roasted diced tomatoes, drained
salt and black pepper to taste
This is my recipe and I hope you like it. The only thing I would tweak would be the amount of nutmeg. I would use a pinch. I use fresh and usually give it a couple of cranks on the grinder. Also, the cream is optional the soup is just as good without it if you want to watch the calories. Finally, if you have an immersion blender that is the easiest way to make the soup less chunky. My kids love this with a grill cheese sandwich and it comes together fast. I hope you enjoy!
This didn't turn out as good as I had hoped for. I followed the recipe to a T with a few minor exceptions: I replaced about half of the butter with olive oil, I browned the tomato paste in the pot with a little more olive oil before adding the liquids, I only used 2 tablespoonfuls of sugar and finally I didn't add any heavy cream but instead added a teaspoon or so of sour cream to each bowl of the finished product.
My biggest issue was with the mirepoix. I ran all the vegetable thru a chopper until they were a fine mince and cooked them thoroughly and then after boiling I used a slotted spoon to remove some of the diced tomatoes before I took an immersion blender to the finished product. Unfortunately that finished product tasted more like carrot and celery soup than tomato. I know I used what I would consider a pretty normal sized carrot and considerably less than a full stock of celery to start with but obviously that was way too much. For my next attempt I think I'll see if I can find a recipe that omits the carrots & celery altogether.
Overall it was OK but fell far short of what I was hoping for.
Delicious - WITHOUT the flour and without the sugar. Not only is neither necessary, but I believe the soup is better without them both. The soup is sweet enough, thick enough, as is. To be on the safe side I erred on the side of caution and used only half the amount of nutmeg called for and was happy with that - certainly better than had I added too much and hated it! Rather than the canned tomatoes (which would be wonderful too!) I used tomatoes I had put up from my garden. I also added what might be one of the last times I'll get to use fresh chopped parsley and basil from my garden. Since I scaled this down to two servings I wasn't about to open a carton of heavy cream for a mere two tablespoons, and the half and half I used instead was just fine. This was brilliant red, intensely tomato-y and incredibly fresh tasting. Along with "Club Sandwich Salad," also from this site, it was a tasty, nutritious and satisfying soup and salad supper.
Beautifully done, SWEETJAM! I love the unexpected nutmeg (I used lots) and the smokiness of the fire-roasted tomatoes. I made a double batch of this because I'm clever. I didn't put the cream in the soup, but lightly whipped it and added it as a garnish - along with fresh basil and bacon. Knocked some socks off! Thanks so much for the recipe! :)
Fantastic! I left out the nutmeg and the sour cream, and pureed the entire mixture. The result was smooth, creamy, and exactly the kind of tomato soup I've been trying to make for years! I served this with grilled cheese sandwiches, and every bite was gone in minutes. Awesome recipe, and so easy. Definitely a keeper!
For those that are having trouble finding "fire roasted diced tomatoes" I found them in the healthy/organic section of our grocery store. I however went the cheaper route and used zesty diced tomatoes with green chilis. Probably one can of that and one of regular would be good because it was a little spicy, but still good!
I've made this recipe close to a dozen times. I make it pretty much as is, though I only use 2 tablespoons sugar, leave out the cream, and garnish it with fresh chopped basil. Everyone who tries it claims it's the best tomato soup they've ever tried. Using an inexpensive immersion blender is far easier than transferring to a regular blender. Great recipe, the nutmeg is a must! A big thank you to the recipe creator for sharing!
Fantastic! I used a whole 6 ounce can of tomato paste and a little more cream, but this was divine! I served this with cheesy bread (a baguette halved and cut into 4ths with butter, garlic powder, and shredded mozzarella in the oven at 425 degrees until browned and bubbly), which would also make good cheese croutons for this soup if you cut it into bite-sized squares. As an FYI, the Muir Glen brand of organic canned fire-roasted tomatoes does not contain BPA in the lining as many other brands do. The acidity of tomatoes causes the thin plastic lining they use in cans to leach BPA, making it one of the strongest sources of leached BPA in foods. So it's good to buy Muir Glen if you can find it, especially if you have little ones at home like I do. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Bisque III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 297
** Calories from Fat: 156
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