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Broiled Tomato Soup

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“A delicious soup using up lots of tomatoes from the garden. Can be served cold in summer (see instruction 7 for serving) or hot in winter (using Italian-tinned tomatoes).”
1hr 15mins

Ingredients Nutrition


  1. Plunge fresh tomatoes in boiling water for a few seconds.
  2. Remove.
  3. With a small, sharp knife, remove skin.
  4. Cut into large dice and set aside.
  5. Melt butter with oil in large, heavy saucepan over medium heat.
  6. Add onion and pepper and saute until transparent, stirring occasionally, but do not brown.
  7. Add tomatoes, herbs and tomato paste and simmer, uncovered, slowly for 10-12 minutes, stirring often.
  8. Blend flour with ¼ cup of chicken stock to form a thick paste.
  9. Add to remaining stock along with brown sugar (if desired) and stir into simmering tomato mixture.
  10. Bring to a boil, and salt and pepper to taste.
  11. Reduce heat to an even simmer and continue cooking uncovered for 30 minutes.
  12. Stir often to prevent burning.
  13. Turn off heat and cool soup slightly.
  14. Preheat the broiler.
  15. Transfer cooled soup to blender in batches and puree.
  16. When the entire mixture has been pureed, return to saucepan.
  17. Heat but do not boil.
  18. Turn off heat.
  19. Cover soup to keep warm.
  20. Whip cream until stiff and gradually fold in all but 3 T of the cheese.
  21. Transfer soup to an ovenproof casserole.
  22. Top with dollops of the whipped cream.
  23. Sprinkle remaining cheese over top.
  24. Broil 6 inches away from flame for 30-60 seconds.
  25. Do not burn.
  26. Serve right away.
  27. This is also good as a cold soup – do not broil the soup, just top with the whipped cream and cheese, or yogurt or sour cream and dill.

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