Deluxe Tomato Soup

By Wednesday, November 7, 2012

This post has been updated with new photography in September 2014!

Soup. It’s one of the most popular categories on my blog.

Deluxe Tomato Soup

It’s also one of my favourite things to make, try and eat.

I have my favourites, which you can read more about in this post, but I recently found another to add to that list.

Deluxe Tomato Soup

Let’s call it Deluxe Tomato Soup. It’s mind-blowingly good.

Deluxe Tomato Soup

I made it as a first course at a recent dinner party we hosted and then I had leftovers all week for lunch. I don’t normally get excited for soup at lunchtime (at least not the way I get excited for carbs) but I found myself looking forward to diving into this deliciousness. Hooray for leftovers!

Deluxe Tomato Soup

I made it again when my parents came to visit for my birthday recently and I love it just as much the second time!

This is seriously one of the best soups I’ve ever made. That’s a strong statement too, because a) I’m a soup snob and b) I’ve made dozens of soups in my day.

Deluxe Tomato Soup

Ingredients

8 cups seeded/diced chopped tomatoes
1/2 cup diced onions
1/4 cup diced carrots
1/4 cup diced celery
5 jalapeños, seeded and chopped
2 tbsps minced garlic
Olive oil
2 tsps salt
1 tbsp pepper
6 oz butter
3/4 cup flour
1/4 cup cumin (yes, that much!)
1/2 cup chopped cilantro
1 cup cream or milk

Directions

Preheat the oven to 425 degrees. Put the prepared vegetables and the garlic on a baking sheet and drizzle with olive oil. Season with salt & pepper. Roast for 20 minutes. Meanwhile, start melting the butter in a pot. Then add the flour and stir constantly for 5 minutes, until the roux is formed. Add the vegetable mixture and any extra juices to the roux. Season with the cumin and any remaining salt & pepper. Simmer for 30 minutes. Add water if too thick and blend until smooth. Stir in 1 cup of the cream or milk. Garnish with cilantro.

Deluxe Tomato Soup

2 Comments
  • Persimfans
    November 14, 2019

    I know that this was posted a long time ago, but I was wondering about a couple of ingredient quantities. Does this really call for 1/4 cup of cumin (4 Tbsp) and 5 jalapeños? And approximately how many tomatoes are in 8 cups? I like the idea of cooking the vegetables in the oven for a bit, but I wanted to clarify before attempting.

    • Julia Kent
      January 14, 2020

      You’re exactly right – it’s a lot of flavour! Yes, it’s 1/4 cumin and 5 jalapenos. It depends on the size of your tomatoes, really… but it’s a lot! 🙂 This is my fav soup so I hope you enjoy!

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