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Photo: JenniferPerillo, Flickr
Tomato soup -- whether homemade or from a can -- is one of those classic dishes most of us have fond memories of. Whether staying home from school sick or after a long day playing in the snow, many would argue a spoonful of thick tomato soup is just about as soothing as it gets.
This recipe from "In Jennie's Kitchen" uses slow-roasted tomatoes -- resulting in an intensely tomato-flavored soup even in the off-season. A spot of cream gives a hint of orange to this utterly satisfying soup for a frosty February day.
Here, the cook riffs on the traditional grilled-cheese pairing with bite-sized, homemade Parmesan croutons. She scattered them on top, but we're betting you won't be able to resist the urge to pop them in your mouth before the soup's ready.
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2-12-2010 @8:14AM Steven Ruza said... Really looks great and easy recipe too. - Steven Ruza
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2-11-2010 @2:44PM Jennifer Perillo said... I'm so glad you liked my recipe, and yes, it's way too tempting to eat the croutons beforehand.
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2-15-2010 @9:42AM Jamey Hill said... Jennifer, I just wanted to say that I was so impressed that you were looking at the comments on your posted recipe that I ventured to your website and found many more! I wish that more people took that kind of pride in their work to pay attention to what people say about it and offer feedback. Wonderful! Best of luck to you! Thanks for the wonderful recipe and the many others I found looking at your wonderful website!
2-15-2010 @9:23PM Linnie said... I too am impressed the author cares enough to read here! I will go check out her website! I am now curious what homemade tomato soup tastes like. I have only had Campbells, and as an adult cant eat it due to the preservatives and high fat content of canned foods. Thanks!
2-15-2010 @10:57AM frank said... This is very similar to a roasted tomato soup I make, though I add a couple of carrots, an onion and some garlic along with the tomatos when I roast them. I generally don't care for tomato soup (canned) but fresh like this? It's delicious.
And Butch, you might keep in mind that the only reason the tomato soup you like (I assumed canned) is so red it, they may be adding red food dye. You really want your soup to be RED, as you say, add some. Me? I like natural.
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2-15-2010 @11:14AM Sunday said... Jennifer ~ Awesome recipe! Thanks for sharing. Mmmmm, slow roasted tomatoes! Absolutely delicious! I can't wait until the summer to use my own fresh home grown (slow roasted) tomatoes! Last summer's tomatoes were ruined because of a blight from too much rain in our area. Hopefully, this season will be bountiful. The additional parm croutons look good too - maybe I'll even add a handful of shredded cheese too! The possibilities are endless!
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2-15-2010 @12:27PM Jennifer said... Frank, carrots sound lovely and I'm guessing they add a natural sweetness to the finished soup. I will have to give it a try sometime.
Sunday, yes, I tried growing tomatoes last year, and with the blight, it was obviously bad timing for my first time venture. There's always this year, right?
Jamey, thanks for stopping by my "kitchen". Hope you enjoy all I'm cooking up over there.
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2-15-2010 @2:12PM Westmone said...
there aren't enough photos of ANYTHING in this world that would make me even want to tolerate tomato soup, much less crave it !
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