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49 Comments
mlsparks
August 19, 2013
Made this tonight for lunch tomorrow with a grilled cheese sandwich. It looked SO delicious that I couldn't resist a little bite before i popped it in the fridge. It was absolutely splendid!! This is my new go to tomato soup.
Bonnie B.
February 9, 2013
Novice question: Want to serve at a dinner party...how many days in advance could I make this?
Kristen M.
February 9, 2013
Two days sounds perfect to me, but if you need to do three I'm sure that would be fine too.
John F.
February 3, 2013
I think I'm going to try this recipe with a few minor modifications. Needs to be a bit more spicy to suit my taste buds. After I make my modified version, I'll post an update.
SusieQue2222
January 15, 2013
Added garlic, roasted red pepper, simmered with a park rind and swirled sherry in at the end. Also left about half the pulp in for texture. Will def make again!
Lula M.
January 15, 2013
Unstrained this tasted like pasta sauce to me, not tomato soup. Liked it better strained, and used the pulp to make delicious mini pizzas on bread topped with mozzarella. But straining took FOREVER! Any suggestions on how to speed up this process. It was such a drag, I might never bother again.
quiltcat
January 15, 2013
Hi Lula. I bet you could use a Foley food mill, which is an old fashioned tool that's a strainer with a screw and crank handle that you turn to press the pulp through the strainer.
ErinC
January 4, 2013
I made this tonight with garlic/parmesan sourdough toasts, I kept the soup chunky with an immersion blender, added garlic and doubled the basil. Super delicious! Will make again!
Gloria W.
January 3, 2013
I have made a version of this for some time. My recipe calls for garlic and celery also. I use an immersion blender and do not strain--I love the rustic look and mouthfeel. Sharicooks, I usually make grilled cheese sandwiches with this soup also. I use multi-grain bread and provolone cheese. Tomato soup and grilled cheese for adults!
quiltcat
January 3, 2013
I also made it with an immersion blender and didn't strain...like the heartiness of the look and feel. It did have a few strings from the basil leaves, but they were a minor inconvenience. I used one can of fire-roasted tomatoes and one can of regular tomatoes...the fire-roasted ones added some more depth to the flavor.
prandial
January 3, 2013
I made this last night and substituted fresh ricotta for the creme fraiche. Very clean and homey flavors. Does anyone have advice for kicking up the spice quotient? I added a bit of sriracha for heat.
Bevi
January 3, 2013
You could add a dollop of pierino's romesco sauce. I made a large batch and have added it to a host of dishes - chili, spicy chicken soup, the main ingredient in a yogurt dip - I bet it would make the flavor pop.
Sharicooks
January 2, 2013
Made this tonight with grilled cheese. Roasted fresh tomatoes and garlic, did not strain used an immersion blender. Wonderful for a 15 degree night in Chicago
NVChef
January 2, 2013
Ah Mas Jen And my dear friends. Do you have a window.. You can grow Basil all year around. The smallest of plants will produce the necessary amount. But of course you knew that? You were just being French. :)
gloria C.
January 2, 2013
Sounds like a good recipe, and much like one I make. I wonder, though, why not roasted tomatoes pureed? Much more flavorful and fresh-tasting. I also roast some red peppers to blend in. Gloria Crocker
Nomnomnom
January 2, 2013
Looking forward to making this recipe this week. Any ideas for hacking a big strainer? I have a beatiful new food mill, but that would just incorporate the pulp into the soup I think. Thanks for all the genius genius recipes!
Bevi
January 2, 2013
This sounds perfect with a grilled cheese sandwich. It's on the menu this week!
Arrxx
January 2, 2013
The world of Food 52 is a big place - that's the joy of the internet. Perhaps you can save this recipe for the summer and those of us who live in California or Florida can go out in our gardens, pinch some basil and make this soup on a chilly evening.
Mas J.
January 2, 2013
I live in France where it is paramount to cook seasonally. While soup would definitely be appreciated in the doldrums of January, fresh BASIL will not be anywhere near the farmers markets or in the supermarkets until Summer. Surely Food52 should be following Slow Food values and offering recipes that are actually in season?
fiveandspice
January 2, 2013
Arrxx is right! Those in warmer climes do have basil at this time of year. And some of us like to grow pots of herbs inside on a window ledge to keep us in fresh herbs all year long, even if it is (as it is here!) -20F at night.
willward
January 2, 2013
I also live in Paris and fresh basil IS available in some of the marches. Specifically, the rue Oberkampf and Aligre markets have a couple of vendors who sell basil as well as other herbs. But you have to look for it.
Mary W.
January 2, 2013
Basil is so easily grown in a greenhouse,and therefore available at the supermarket. It is one of the true pleasures we can enjoy in winter. If we want to get so uptight about seasonality, we would not be considering canned tomatoes, would we?
keihin
January 2, 2013
Great recipe. Simple fresh flavors working together.
Simplify by using an immersion blender. Strain with a skimmer for a finer consistency, or omit straining altogether for something a bit more chunky and rustic. Top with a few splashes of olive oil and bring on the crusty bread.
Simplify by using an immersion blender. Strain with a skimmer for a finer consistency, or omit straining altogether for something a bit more chunky and rustic. Top with a few splashes of olive oil and bring on the crusty bread.
Hilarybee
January 2, 2013
Definitely on my menu sometime this week, with a nice grilled cheese sandwich.
Brette W.
January 2, 2013
Love this! I know this may be heresy, but I've made this with diced San Marzano tomatoes, then blended it with an immersion blender so it stayed a bit chunky. A great variation.
JanetRoss
January 2, 2013
Absolutely delicious! I just made it with rice and large chunks of peeled, chopped, seeded fresh Roma tomatoes. Next time, I'll add 1/4 cup of cream.
Zootertoot
January 2, 2013
Mmmm. A great variation is to sub fennel for the onion, and chuck in a wee bit of fennel seed w/ the red pepper flakes.
Preena
January 2, 2013
Winter comfort! Will make it this week, maybe with a dash of curry masala to please this spicy palate of mine. Thank you!
Peter
January 2, 2013
The perfect lunch to go with my first cold of the winter. I'm surprised there's no garlic though...
BlueKaleRoad
January 2, 2013
Just what I'm craving! Thank you so much for sharing - I'm heading to the kitchen now. Happy New Year!
EllenInMontana
January 2, 2013
This looks SO amazing -- but a question. Would the community endorse using dried basil, and if so, in what quantity? For reasons too boring to share, I don't typically have fresh herbs at hand.
sarabclever
January 2, 2013
I've used dried oregano as I was worried about using dried basil. Also, using the leftover pulp, as described, on crostini is fabulous!
Cicciabella
January 2, 2013
Dried basil is totally flavorless. In a pinch when I don't have fresh basil, I usually have some frozen pesto in the freezer and will stir in a blob to enhance soups or other cooked dishes.
EllenInMontana
January 2, 2013
I succumbed to temptation and made this tonight! It's simmering on the stove, post-strain, right now. I was going to be lazy and not strain, but I'm glad I did, as I realized I'm not fond of the unstrained granular texture. I think it has a wee bit too much red pepper for my taste. I did use dried basil and it is fine (though obviously fresh basil would brighten the flavor exponentially).
Arrxx
January 2, 2013
Wondering about mixing some rice or bread as it cooks in to make it creamy? There is a Cooks Illustrated recipe for gazpacho that uses some bread to that effect.
keihin
January 2, 2013
That's not just Cooks Illustrated - many classic gazpacho recipes call for stale bread and olive oil to be blended in. Creates a nice texture and adds body to the soup.
thegoudalife
January 2, 2013
I woke up this morning needing something bright and tomatoey. I was going to rely on Marcella Hazan's tomato sauce with butter and onion, but I think this just topped the list. Thank you!
fiveandspice
January 2, 2013
Sigh. I love Barbara Lynch. I love her so much. (Or at least her cooking, can't say I know her personally!) This will be dinner very soon.
sarabclever
January 2, 2013
I definitely agree! I made this last year around this time (and loved it so much I had to blog about it). It's wonderful! Happy New Year.
Panfusine
January 2, 2013
Gosh, this reminds me of one of the earliest 'Genius recipes'.. Marcella Hazan's tomato sauce.. Awesome recipes like these infallibly brighten up any day. Thanks!
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