Jersey Fresh Tomato Soup

I am re-posting my original review dated August 16, 2011: I had a lot of fresh tomatoes that I needed to use, including some super sweet cherry tomatoes and baby romas, so I went about this a little differently. I chopped all my tomatoes and threw them in the pot including the skins, seeds and juices that had accumulated on the cutting board. I sweated them, covered, along with the onions and carrots as the recipe instructs. Then I added the chicken broth, black pepper, basil, celery salt and garlic powder and simmered, again covered, for another hour. I allowed the soup to cool somewhat and pureed it with my emersion blender right in the pot. Then I forced it through a fine sieve, discarding the skins and seeds that were left behind in the sieve. At this point I seasoned it with the sea salt, and less sugar than indicated, because some of my tomatoes were very sweet. Because I intended to freeze this I did not make the roux and add the milk. I will do that step when thawing/re-heating the soup, although I will say, it is delicious just as is. This soup is a wonderful way to highlight the taste of fresh summer tomatoes. The seasonings are perfect, enhancing the tomato flavor without overpowering it. I should note that my photo was taken before adding the roux/milk mixture. Thank you SHORECOOK, and thank your hubby for this wonderful, classic tomato soup! YUM! Yield was 9 cups of soup.

A delicious recipe- thanks for sharing! It was a great way to use up all of those end-of-summer tomatoes. Since my tomatoes were already over-ripe/sweet, I left out the sugar in the recipe. I also substituted granulated garlic and celery seed for the powdered garlic & celery salt, since that is what I had on hand. After cooking it down, I pureed the soup with a immersion blender and then pressed it through a fine mesh strainer, as I missed the note about seeding the tomatoes to start. After demolishing the first batch, I made another two to freeze for later this winter. I'm following another reviewer's advice to add the roux when I thaw. Fingers crossed it is just as tasty from the freezer!

This soup was so good and so much better than canned. The best part...it's delicious and really isn't hard to make! I roasted the tomatoes in the oven for about 10 minutes (broil) to allow for easy removal of tomato skins. Also, I used fresh basil instead of dried since that's what I had on hand. I used an immersion blender for a smooth texture. Other than the fresh basil, I made the recipe as written. Don't think I'll ever be able to buy canned tomato soup again in this house! Thank you so much for sharing the recipe Shorecook!

Only difference was I sauteed finely chopped onion, celery, carrots in butter; used 4 cups homemade pureed tomatoes, 1 heaping tablespoon sugar, 1 cup chicken stock, 1tsp. Basil, 1/2 teaspoon pepper, regular salt, garlic. Simmered in low for 1 hour. Added 1 can evaporated milk. I didn't thicken or puree soup as I like it a little chunky.

I didn't exactly see the point of cooking the tomatoes, carrots, and onions first, so just added the broth and seasonings at the beginning and simmered for about an hour. Slightly pureed with a hand blender and thickened with milk/cream and cornstarch, and a little cream cheese. Very yummy!

I used fresh chopped tomatoes from my garden. My tomatoes were small and I did not want to remove the peel and seeds. So, before stirring in the chicken broth, sugar and salt, I poured the tomato mixture in my food mill and pushed it through removing the seeds and skins. I then placed the juice back into the stock pot and added the chicken broth, sugar & salt and followed the remainder of the recipe. It was delicious!

This soup is awesome!!! I added about 1/3 more of all the spices and at the end, used my immersion blender to liquefy it just a bit, but still left it chunky. I also threw in a couple of peppers I had from my garden. I will definitely be making this one again!

I sautéed carrots, onion first then added tomatoes, next chicken broth, bay leaves and herbs listed in recipe. Cooked for 1 hour, added roux, pepper and a tbs tomato paste, puréed, strained soup. Everyone had this great soup, not much leftover.

This is the best tomato soup recipe I have ever used. We have an abundance of tomatoes each year and I make this soup and freeze it, lots of great soup for the winter. I don't seed or peel the tomatoes and I use fresh basil. I give a fair amount away to my neighbors and they all rave about it.

I did not make the roux, but instead thickened it with 1/2 cup mashed potatoes to keep it dairy free. I did not seed the tomatoes , but used an immersion blender to blend the tomatoes, and then strained out the skin and seeds - a lot less work. Used vegetable broth to keep this vegetarian.

Used fresh basil leaves (3 finely chopped),1 clove garlic and 1 celery stalk-chopped and added with onion. Used an immersion blender before adding milk/flour thickening.

Very tasty!

This is a good base recipe for tomato soup. I like most I have my own tweaks when I make this. However if you are new to cooking and want to follow the recipe exactly there are two suggestions that I would like you to consider. One, the onions, carrots and fresh garlic (if you are like me) should definitely be sautéed for at least five minutes before continuing the recipe. Two, start with a smaller amount of pepper. You can always add more to your like or tasting. But I double the recipe more often than not and 2 teaspoons is a lot of pepper. You’ll save yourself the trouble of possibly having to add more liquid or cream if it ends up being too peppery. Other than that great base recipe, thank you.

Great recipe for all your summer tomatoes. I've made it twice this summer. A big hit with everyone.

I made this soup for a church soup luncheon and had several requests for this recipe. Very tasty and a good way to use up tomatoes. Better than the canned soup.

I didn't make it yet it looks good and easy to make. Can it be Frozen and for how long?

I have made this a few times. This time I added a frying pepper and an Anaheim chili pepper. Very good!

Easy, tasty, and reliable.

Bro, this turned out better than expected.

Excellent-perfect for using my garden tomatoes and carrots! I will be making this again.