post #3631 of 3631
eh, I'm a smalltimer. Made some tomato soup. I like the liquid/broth with a lot of chunks / texture.

scored and blanched the tomatoes then pealed the skins (skins are hard and float to the top so removed)
cut in half, cored and removed pits but strained out liquid (pits get bitter when blended)
mixed bunch of dried herbs (parsley, thyme, oregano, basil, etc) with boiling water and strained out herbs (herbs sometimes stay hard and don't blend well)

Sauteed mire poix with olive oil + sundried tomato oil, salt and pepper, removed 2/3rds and added in 4-5 tomatoes
poured in various liquids (tomato liquid, cup of hot water with steeped herbs), and some veggie broth
blended smooth with immersion blender

added to the thickish base above, mire poix, 10-12 chopped tomatoes, chopped grilled red peppers (no skin or seeds), 5-10 chopped sundried tomatoes, 1 tablespoon anchovie paste (salty umami undertones), 20-30 chopped roasted garlic pieces

brought to a boil, skimmed off foam, let cool, and added chopped basil

not my best but pretty good. I find that roast garlic and sundried tomatoes really help boost the richness. I usually have a few other tricks like wostershire sauce and anchovie paste for added umph.
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