Ingredients for Tomato Soup Recipe

Series Summary

For a dish with a seemingly bland composition, tomato soup has inspired some fantastic works of art. Andy Warhol's larger than life representations communicate a flavor too large to be ignored, and too complex to be depicted in a single hue. While sometimes a simple ingredient in a much larger recipe plan, tomato soup has the strength of character to stand on its own, hot or cold, and satisfy the most discriminating critics.

The tomato soup recipe in this cooking video calls for roasted tomatoes and additional ingredients like carrots, celery, potatoes and onion. Expert chef Brandon Sarkis takes you through the recipe step-by-step, showing you how to roast the tomatoes and prepare each ingredient for this extraordinary soup. After adding the sauteed vegetables, Brandon demonstrates the Mont Au Beurre technique that will make this the best tomato soup you've ever tasted.

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village and I am making Tomato Soup. Now I am going to show you a few things you will need to make today's recipe. First thing, you are going to need 8 medium sized red tomatoes, one whole carrot. I bought a whole head of garlic but you only need about 4 or 5 cloves depending on the size. I just got the whole thing though. One large yellow onion. They are sweeter than red onions. Some people prefer red onions. I think yellow onions are better for this soup. A small red potato. It is to thicken the soup up later. Two celery stalks. This is a block of Parmesan Cheese, 1 ounce of Extra Virgin First Pressed Olive Oil, 8 ounces of vegetable stock. You can also use vegetable bullion or if you are not a vegetarian, you can also use chicken stock or chicken bullion. I've got a half a stick of salted butter which is 4 tablespoons and I've also got 2 1/2 ounces of Balsamic Vinegar. As far as tools go, all you are going to need is a nice medium sized sauce pan. A very small sautee pan for later. I have a vegetable peeler which we will be using, 1 chef knife and also we are going to use one small roasting pan because we are going to roast the tomatoes. I actually wrapped it in foil. The reason being it makes cleaning the pan a whole lot easier and it keeps you from making such a big nasty mess. "