Wednesday, August 19, 2009

Recipe Review: Ina Garten's Cream of Fresh Tomato Soup

How very... Orange- but super delicious!

I loooooooove me some Ina Garten. Her shows are probably in my Top 3 Food Network programs, because who wouldn't want to hang out in the Hamptons, using only "good" ingredients, having parties all the time? I have her Barefoot Contessa and French cookbook, but recently I randomly found Ina's Back to Basics cookbook at TJ Maxx, score! It's not as "basic" as everyone might assume, but it's an "Ina-level basic", haha. I want to try to make as many of the recipes in here that I can- not trying to go all "Julie & Julia" on this, but at least to make use of the purchase.

I started out with the most logical choice, the Cream of Fresh Tomato Soup, mainly because I had pretty much all of the ingredients on hand already. I halved the recipe for the most part so I wouldn't end up with gallons and gallons of soup. Also, a few tweaks here and there, like using my handheld immersion blender at the end, instead of a food mill, cus, let's get real Ina.

This was a fantastic soup with great flavor and depth. I thought the carrots were random but it worked well without overpowering the tomato flavor. Anyone that's a fan of tomato basil soup or tomato bisque will LOVE this soup. It takes a little bit of time and effort, but most of it is simmering time so it's not like you're doing stuff nonstop. Highly recommended, especially for this time of year!


  1. We are making it right now. And we are now in the simmering phase. We do have a food mill and not an immersion blender (I wish we had one instead).

    Have you made the chive risotto cakes?

  2. @Laima: Thanks for commenting! I hope you liked the soup. No, I haven't made those yet, sounds v. delicious though.