revision to Tomato Soup recipe?

Question

I am going to make Tomato Soup with whipped creme and plum Tomatoes. This may sound stupid but can you add water or does it all have to be creme. And what is the best way to do the Tomatoes.

Answer 1

This is my fave Tomato Soup. You can skip the cream if you want to.

Roasted Tomato Basil Soup

3 lbs. ripe plum tomatoes, cut in half
¼ cup plus 2 Tbsp.s good olive oil
1 Tbsp. kosher salt
1 ½ tsp. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp.s unsalted butter
¼ tsp. crushed red pepper flakes
1 (28 oz.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

--Ina Garten

Answer 2

You can can water.. or try chicken broth