Hi kygirl,

Bubbe here.
I've been away a long time, I just checked in and couldn't resist sharing these with you. Both are yummy. I serve them on Thanksgiving too.

*** Recipe from Ren Adler Ascher's kitchen ***

Roasted ("Cold") Tomato and Sweet Red Pepper Soup

Source: Lee BaileyÂs Tomatoes: Lee Bailey
Yield: 6 Servings
Prep time: 20 minutes, Cooking: 1 hour more or less
Accompaniments: sour cream, or crème fraîche
Notes: The original recipe calls for this to be a cold, "summer" soup. I made it in the fall and didnÂt have enough time to chill it. It was marvelous hot with a spoonful of sour cream added to each bowl.

Ingredients:
2 1/2 Lbs. ripe tomatoes
2 large red bell (sweet) peppers
1 Tbs. unsalted butter
1/2 pound yellow onions, coarsely chopped
1/2 celery rib, coarsely chopped
1 small carrot, grated [or finely shredded]
4 cups rich chicken stock [I used a turkey stock made from a carcass].
[Kosher] salt and white pepper to taste
Sour cream or crème fraîche

Instructions:
 Put tomatoes in shallow pan under the broiler to blacken skin, turning with tongs until all sides are charred. About 6  8 minutes depending on size. Transfer to a plate, drain and discard the liquids that accumulate. Peel and remove stem end. Set aside.
 Roast the red peppers the same way; remove to a small bowl; cover tightly with plastic wrap. Set aside.
 In a saucepan, put the butter and other vegetables, along with two tablespoons of the stock. Simmer covered, shaking pan to prevent sticking, for 10 minutes, until vegetables are soft but not brown.
 Cut tomatoes in large wedges and add to saucepan. Season with salt and white pepper. Simmer covered for 15 minutes, stirring occasionally.
 Meanwhile, peel peppers, discard seeds and stems, cut into large pieces and purée. Cover and set aside.
 Dump cooked tomato mixture into a food processor for a few swirls to breakdown the solids. Using a food mill [preferred] or a strainer, mash the solids and get rid of the seeds.
 Return to the saucepan and add the chicken stock. Simmer, uncovered for 30 minutes, skimming if necessary. [I didnÂt bother]
 Add the purée peppers to the pot. Stir and heat a few more minutes. Correct seasoning.
 Cool and chill. [Or serve hot as I did]

*** Recipe from Renée Adler Ascher's kitchen ***

Tomato Carrot Soup

Source: Gourmet Mag. Sept. '87
Servings: 6 (8-9 cups)
Prep Time: 1 1/2 hrs.
Accompaniments: Croutons (optional)

Ingredients:
2 Leeks, white part only, chopped
1/4 lb. carrots, peeled, sliced thin (about 1 1/2 cups)
3 tbs. unsalted butter
2 Lbs. fresh plum tomatoes chopped, or one 28-oz. can, drained
1 1/2 cups tomato juice
4-5 cups Chicken stock or canned broth
1 1/2 Tbs. tomato paste
1/2 tsp. dried thyme, crumbled
S & White Pepper to taste

Instructions:
 In large saucepan, cook the leeks and carrots in butter over mod. low heat, stir occasionally until vegetables are soft. Takes about 20 minutes.
 Stir in tomatoes, juice, 4 cups of stock, thyme, tomato paste, S&P to taste.
 Bring to boil and simmer covered, stirring occasionally, for 30-40 mins., or until the vegetables are very tender.
 Purée in blender or processor in batches, thin with as much of the remaining stock as necessary to attain desired consistency. Correct seasoning

Here's a link to an earlier post with some more recipes. Enjoy

Here is a link that might be useful: Tomato Soups

hey, Renee, so good to see you!

here's one from Maggie, it's delicious!

Roasted Tomato Soup
recipe courtesy Tyler Florence (posted Maggie)

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Renee!!! I've been thinking about you and your family and about how much your Grandchildren must have grown. Hope everything is good and that you stay here with us. BTW, R KY is back, moved West and is now "beanthere dunthat"

KYgirl - sorry to hijack your thread a little. I don't have a recipe to add - usually just wing it with tomato soup. I sure agree though, canned tomato soup is just yuck. I will look at my Safeway to see if they have the soup your talking about and read the ingredients.

Lee

BUBBEEEEEEE!!!!!!!!

Bubbee! Howya been?

Great to see you Bubbe!!!! I've also been thinking of you and wondering how you and your family are doing???

Puleeze drop in more often!

Kygirl...I'm sorry....I don't have a tomato soup recipe...but just had to say hello to Bubbe who was an active member of this forum and whom we miss very much!

SharonCb

Nice to see you, Bubbe.

TOMATO-FENNEL CONSOMME makes about 6 cups

4 medium-sized fennel bulbs (about 4 pounds)
2 medium-sized onions (about 1 pound), peeled and cut into chunks
1 Tbs. olive oil
1 1/2 tsp. salt (less if using canned tomatoes
6 medium-sized ripe tomatoes (about 2 1/2 pounds), chopped or three 14 1/2 oz. cans diced tomatoes
a pinch or two of cayenne (optional)
Croutons (optional)

Remove the leafy tops from the fennel, and set aside. Cut the fennel bulbs into chunks. Place them in a food processor with the onions, and pulse together until finely minced. (You can also do this by hand.)

Heat the oil in a medium-sized saucepan. Add the chopped onion-fennel mixture and the salt, and sauté over medium heat for about 10 minutes. Lightly rinse out the food processor bowl and set aside to use again later.

Add the water and tomatoes, and bring to a boil. Cover, lower the heat to a simmer, and cook for about 20 minutes. (A little longer wouldnt hurt. This is an inexact craft.)

Transfer the soup to the food processor and puree. Carefully strain into a large-ish bowl (if you plan to serve this cold) or another saucepan (if youre serving it hot). Dont press too hard on the vegetables, so the consommé stays clear. Season to taste with cayenne.

Heat or chill the soup, depending upon your taste and the weather. Garnish each serving with some of the feathery fennel tops, minced into tiny bits with scissors. You can also float some croutons on top, if you like.

Source: Mollie Katzens Vegetable Heaven

Big grateful smile from Bubbe! Will post in Conversations.

Good to see you again, Renee! We sure missed you!

Kygirl, here is another good recipe.

Roasted Tomato Basil Soup
Copyright, 1999, The Barefoot Contessa Cookbook

Yield: 6 to 8 servings
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Linda

Renée! Nice to "see" you.

Here's our favorite, It's fabulous and worth the effort:

Creamy Tomato Soup

{{gwi:1489184}}

2 tablespoons butter
1 large sweet onion; diced
1 large carrot; diced
1 large celery stalk; diced
1 teaspoon fresh rosemary
1 teaspoon dried oregano
3 cloves garlic; minced
1/2 cup dry white wine
2 tablespoons tomato paste
1 (28 ounce) can quality diced tomatoes***
3 cups low-sodium chicken broth
1 tablespoon chopped parsley
Salt and pepper to taste
1 cup heavy cream; whipped (optional)
Basil pesto for garnish (Optional)
1 tablespoon sugar

Heat butter in a soup pot over low heat and stir in onion, carrot and celery along with a sprinkle of salt and pepper; cover to sweat vegetables until very tender; about 10 minutes stirring occasionally. Remove cover and stir in rosemary, oregano and garlic until fragrant then add wine simmering until most of the liquid is evaporated. Stir in tomato paste then add diced tomatoes along with their juices and chicken broth; cover and simmer for 30 minutes to blend flavors. Remove pot from the heat and cool slightly for about 15 minutes.

Puree soup 2 cups at a time in a blender until smooth. Press soup through a strainer and discard the residue. Stir in parsley; add salt and pepper to taste. Return soup to pot and heat as desired. Serve topped with a dollop of whipped heavy cream and if desired freshly made basil pesto. *I add 1 tablespoon sugar after pureeing to cut acidity.

*Tomato Basil Soup; add a hand full of fresh chopped basil in place of parsley.
**Also nice topped with parmesan cheese.
***I like Muir Glen Organic Fire Roasted diced tomatoes in this soup.

Marilyn

This month's Fine Cooking features 3 different tomato soup recipes. They recommend using Muir Glen tomatoes if using canned.

Some of the recipes listed above sound delicious!

Catherine

Hey Bubbe, just wanted to say that your Tomato Carrot Soup recipe hit the spot! I loved the flavor and the acidity was perfect. As I'm lactose intolerant many of the recipes call for milk/cream/butter but yours was great and pureed I really liked the consistency So..THANKS!

Hey Bubbe, just wanted to say that your Tomato Carrot Soup recipe hit the spot! I loved the flavor and the acidity was perfect. As I'm lactose intolerant many of the recipes call for milk/cream/butter but yours was great and pureed I really liked the consistency So..THANKS!

Sorry the mac is incompatible sometimes and all I could see was that my message was rejected. That's what I get for posting from my office! LOL
BTW I subbed EVOO for the butter in the recipe and pureed with a stick blender.