Cream of Tomato Soup (live video)


It was 1999 and my sister called me up and explained that she had won 2 tickets to see “Emerl Live” in NYC.  She couldn’t go because of work {oh darn}, but said we could have her tickets {score!}.  I was pregnant with our first baby girl, and spent a lot of time watching “Emeril Live” at night gorging eating chocolate frozen yogurt.  It was one of my favorite times shows.  If you don’t remember it, I’m sure you know whom I am referring to…

Chef Emeril Lagasse, of course.

We flew to NYC and actually ended up sitting in really good seats up towards the front for the show.  Emeril cooked Delmonico steaks and the studio filled with the aroma of juicy steak.  We didn’t get to try it, but I did get to shake his hand when he came out.  We are still huge fan’s of Emerils.  When this recent opportunity knocked, I listened.

Welcome to the “Snapware Winter Warmup Google Hangout” with Chef Emeril Lagasse, and Laura from “Laura in the Kitchen”.  If you would like to view the live video, just click here: “chat”.  If you would like to read the full story, enter the sweepstakes, and print out Emeril’s “Creamy Tomato Soup” recipe, then read on…


Emeril Lagasse & Redhead



Snapware not only sent me their products to try, they also sent me 3 of Emeril’s soup recipes to choose from.  I’ve never made homemade tomato soup, and we eat the canned version often, so that was the one I decided to make.  When we tried Emeril’s version, the word BAM describes it best.

I don’t mean Bam in the hot sense.  It’s not spicy.  What it is, is flavorful.  It’s just spewing with tangy, creamy tomato flavor.  It was easy to make, too.  My entire family loved it.  In fact, we liked to so much that I blew up my photo below, and I’m putting it in our kitchen.  Exact words from our youngest daughter, “You should make this more often.”

Cream of Tomato Soup

(recipe below)


Yes, I did store the left overs in the Snapware containers that they graciously sent to me.  They really do what they say they do.  They snap, and they ware.  What’s really nice, is that my husband can take soup to work and not worry about it spilling all over his suit.  The bowls are also made of pyrex glass, so he can warm it up in the microwave.

Now, what’s really awesome, is that YOU can win some of the Snapware products in their month long sweepstakes…

Snapware Products

What’s even more exciting, is that you could win a trip to Orlando including air fare, accommodations, attraction passes, and dinner at Emeril’s restaurant, Emerl Orlando’s.  How cool, right!?

You will find all of the details, including the form to enter “here“.

For your convenience, I wrote out Emeril’s recipe in my ZipList program so you can print it, and make it.  Enjoy!



Cream of Tomato Soup by Emeril Lagasse

Rating: 51

Prep Time:

Cook Time:

Yield: 10 servings (2 1/2 quarts)

Cream of Tomato Soup by Emeril Lagasse


  • 2 tablespoons olive oil
  • 3/4 cup onion, diced small
  • 1/2 cup carrot, diced small
  • 1/2 cup celery, diced small
  • 1 tablespoon minced garlic
  • 3 tablespoons tomato paste
  • 1 (28 oz.) cans whole tomatoes, crushed by hand and juice reserved
  • 1 quart chicken stock
  • 1 tablespoon marjoram
  • 2 1/2 teaspoons salt (I decreased mine to 2 teaspoons)
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon balsamic vinegar
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh basil leaves


Set a 3 quart saucepan over medium-high heat.

Add the olive oil and once hot, add the onions, carrots, and celery.

Sauté the vegetables until the the onions are translucent.

Add the garlic and sauté until fragrant.

Add the tomato paste, the tomatoes and their juices to the pan and stir to incorporate.

Continue to cook until the liquid comes to a boil.

Add the chicken stock and marjoram to the pan and return to a boil.

Reduce to simmer, season with salt & pepper.

Cook until the flavors have married, about 30 minutes.

Remove the soup from the heat.

Using an immersion blender, or bar blender (I used a food processor) puree the soup until smooth.

Return the soup to the heat, and add the balsamic vinegar and the heavy cream to the soup.

Cook for 5 minutes, stir in the basil, and serve immediately.

(perfect with grilled cheese sandwiches)


This recipe is courtesy of Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc. & Snapware Winter Warm Up


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12 Responses

  1. Oh, Julie, this looks fabulous and the video is wonderful. I can’t wait to make this delicious soup. Tomato is one of my all time favorite soups along with a grilled cheese to dunk! 😉 Thanks for sharing and it was great to ‘see’ you. *hugs*

  2. Julie, that was fantabulous! So much fun!

  3. Kat says:

    It was great meeting you today during the chat! I am having this soup tonight for dinner with the prosciutto mushroom grilled cheese. XX Kat

  4. Julie, I watched the entire hangout! You did a great job. I printed the tomato soup recipe because I have plenty of canned tomatoes! Thanks a bunch!

  5. I was too caught up in work to attend the G+ hangout live but I just finished watching the video and it was SO much fun! You did an amazing job, Julie and it was so fun to hear your Michigan accent. You probably think you have no accent at all but to a girl from California, you totally do 🙂 The soup sounds incredible. I’m loving Emeril’s suggestion to add another acid, like vinegar, to balance out the tomatoes. Have to try it!

  6. Vanessa says:

    We LOVE tomato soup at our house and I’m definitely going to try this recipe!

  7. This is so exciting! You did great. And the soup looks delicious. My family loves tomato soup, so we’ll try it!

  8. Oh how fun!!! Great video…and I always love that kitchen of yours! 🙂 So glad it catapulted you into this blogging world. 🙂 The soup looks fantastic…going to have to try it! I will probably try it without the cream too…but with nonfat evaporated milk instead!
    (you did an awesome job by the way!)

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