ROASTED TOMATO SOUP (VEGAN)

[@NOTANOTHERCOOKINGSHOW]

Ingredient list here ya you beautiful people: Roasted Tomato Soup Ingredients: 3-4 lbs Roma Tomatoes (about 10 tomatoes, or 2 cans of whole peeled tomatoes, just don’t roast them) 1 Onion, roughly chopped 1-2 Carrots, roughly chopped 2 Celery Stalks, roughly chopped 1 Fennel Bulb, roughly chopped 1 Bunch Fresh Thyme 1 Head of Garlic 2 Bay Leaves 1 Box of Vegetable Stock (4 Cups) 2 cups of V8 Juice 1-2 Tablespoons of Honey (Technically this is not vegan, but there is a debate about it, feel free to use sugar) 1 Bottle of Paprika 1 Bunch Fresh Basil Olive Oil Salt & Pepper Optional Additions: Cream for garnish (It is a vegan soup without the cream) Fennel Fronds for Garnish

[@arktkt06]

NOT ANOTHER COOKING SHOW Big fan. Glad I found you. Please know that honey is not vegan

[@ashleichefleilani2377]

arktkt06 did you even read his ingredient list. It’s a debate...

[@arktkt06]

Ashlei Johnson thanks for pointing that out, but pretty sure that comment was added AFTER I posted

[@jackieL1228]

NOT ANOTHER COOKING SHOW can I use anything in place of V8? As much as I love tomatoes I dont care for the V8

[@ashleichefleilani2377]

arktkt06 you’re welcome

[@BitBiBit]

the thing that gets me about all these videos is the editing and videography. the food is great, but the editing is just stellar. spectacular editing, spectacular food and the host seems like a super chill and cool guy. whats not to love honestly

[@NOTANOTHERCOOKINGSHOW]

THank you so so much. That's really nice to hear and means a lot to me. Much love, Heather!

[@frankmartello8816]

My thoughts exactly. The editing and production quality is first-rate.

[@forthosewhoHUNGER]

100% agree.

[@narayanalee]

WOO WOO WOO !!!

[@annotatedbot4164]

0:00 - Introduction 0:43 - Ingredients List 1:11 - Discussing the recipe 2:00 - Preparing the tomatoes 2:20 - Peeling the garlic 2:33 - Preparing the fennel 3:09 - Roasting the vegetables 3:51 - Making the mirepoix 5:27 - Cooking and blending soup 6:41 - Plating

[@NOTANOTHERCOOKINGSHOW]

This is fantastic. Is this a bot or a person?

[@annotatedbot4164]

Generated by a real human on Annotated (annotated [dot] tv). Posted to KZbin via a bot. Loved the video :) Happy to annotate some of your future videos as well.

[@NOTANOTHERCOOKINGSHOW]

That would be amazingly helpful and very much appreciated. Wow, the internet is wonderful. Much Love!

[@fantolaus]

HA-HA!! this time you didn't put it directly on the cutting board... :D

[@chrism95]

I would have died laughing if he just poured it on the cutting board, turned off the lights, got on the table and took a picture like nothing was wrong

[@Bozcard]

In addition to dunking grilled cheese sandwiches in tomato soup, I have enjoyed dunking tuna salad or chicken salad sandwiches in tomato soup.

[@masterpieces2218]

How is this guy not famous yet. Good info amazing editor and amazing food

[@fistopher3182]

Thank you for assuring me fennel wouldn't be gross in this. I needed the push.

[@originalhgc]

Fennel shaved very thin is great raw, as in in salads. If you like that sort of thing. I do.

[@sona.alexandra]

Raw and roasted fennel are two different beasts - glad you tried it!!

[@chronic_daydreamer]

How did you find the flavour? I’m apprehensive about it too tbh.

[@fistopher3182]

@@chronic_daydreamer absolutely delicious. None of that harsh liquorice flavour at all. Just rich and lovely.

[@chuck21222]

Tip for those who are vegan. You can top it with cashew or coconut cream.

[@NOTANOTHERCOOKINGSHOW]

Great tip. Keep them coming, I am trying to adjust to all the allergies in the world but still am not used to it

[@chuck21222]

@@NOTANOTHERCOOKINGSHOW being vegan is not an allergy. We do it for ethical purposes. We don't use animal products on principle.

[@circeular]

Chuck Brogan You are one of the reasons people hate vegans: you’re all pretentious wankers who feel the need to pedantically correct everything. Dude was clearly referring to dietary preferences, and you’re just being snarky.

[@sheinshawty]

@@circeular true that

[@masteridiot123]

You could also use some of the roasted onions and blend them with olive oil to make onion cream.

[@Fitpravida]

It's 16:27 here in Brazil, I just finished this recipe and it's so delicious!!! Tomato soup it's not very popular here and when I was living in the U.S I loved the tomato soup from Panera but this one is ten times better! So flavourful and yummy! Thanks for posting this one! Going for your grilled cheesed recipe later on today!

[@kurtholzmuller2828]

made this soup today and it turned out perfect. Thanks for a deliciously balanced tomato soup. I like to float a couple big pillowy ravioli on top of each bowl (pre boiled) then the basil sprig and the fennel sprigs. YUMM.

[@CookingWithCJ]

Beautiful soup my friend! All your dishes inspire ideas in me. I want to make soup right now and it’s still 90 something in SoCal! Lol

[@NOTANOTHERCOOKINGSHOW]

Cooking With CJ haha thank you man!! Much love

[@sheinshawty]

Tomato soup Ingredients: Every vegetable known to man

[@dwaynewladyka577]

I love fennel. I even got heirloom tomatoes from a grocery store once. I saved some of the seeds and planted them. I got a big harvest of tomatoes from very tall plants. I'm originally from a large farm and love tomatoes. That soup looks great.

[@NOTANOTHERCOOKINGSHOW]

Hell ya Dwayne! Ive tried but unfortunately I'm a plant killer!

[@WanderingTwavels]

Made this today and you did it again - another wonderful recipe! I wish I added more paprika, I was scared to use half a bottle. It’s so creamy and flavorful but yet there is no cream. Keep them coming, Steve 😊

[@thomascurry4762]

A lot of people are fennel phobic...But, fennel is not only super healthy, it can add decadent floral notes to any dish in the right proportions. You certainly can't just add mindless amounts of fennel to a dish just like you can't just add handfuls of the most expensive cologne to a beautiful man and expect him to remain beautiful. But, again, in the right proportion, you can really elevate whatever you are showcasing. If all else fails, drink a bottle of Sambuca with a friend before you start cooking and it'll all be all right.

[@Terranova339]

You will get ta million subs in no time. ^^ Keep doing what you do, and try promoting yourself more/getting more exposure, Im very surprised I haven't ever heard from your show, even tho I love and watch a lot of cooking/food stuff. :)

[@NOTANOTHERCOOKINGSHOW]

Thank you!! Really appreciate that!

[@jhb139]

So excited to try this. I love the homemade tomato basil soup from a local restaurant, but have never tried making it myself. I love your recipes!

[@NOTANOTHERCOOKINGSHOW]

Thanks so much Josie!

[@alexandrasumlar6864]

this makes my tomato soup look like child's play

[@NOTANOTHERCOOKINGSHOW]

You can do this Alexandra!

[@giljanus8262]

Ok, so i subscribed. The only one I have subscribed to. Im starting to dig your channel. The recipes are phenomenal . I have to try the tomato soup and roasted carrots. Looking forward to more.

[@chelseanicole1911]

I'm on a Not Another Cooking Show binge after making your rigatoni and meatballs recipe twice this holiday.

[@NOTANOTHERCOOKINGSHOW]

haha!! a good binge makes me very happy!! Thanks for sharing and Im glad you enjoyed the meatballs!

[@JVerschueren]

Coring fennel is more tradition than necessity. I did it too for about 38 years, because my grandma did it and my mom did it, but then I saw Carla from ba suggesting just cleaning up the dried up bit from where the bulb was cut from its root and to just leave the core in. And, you know what? -it's perfectly fine to leave the core in. Both texture and taste-wise.

[@charleslabelleii4212]

I’ll be making this tonight. Been looking for a new KZbin channel for help in the kitchen. That’s for being so awesome!!!

[@zachseaman6804]

your videos make me feel like I’m back in Chicago at a great Italian place! Love it. brings back great memories and great food. Cheers

[@NOTANOTHERCOOKINGSHOW]

Thank you man! I'm trying to give the vibe like we're just hanging out cooking together. Happy it makes you feel something. Cooking is all about feeling, so to more we feel, the better we cook.

[@meatcranium4280]

Freekin Amazing.What kind of camera do you use?

[@NOTANOTHERCOOKINGSHOW]

MeatCranium BBQ AND REVIEW thanks bud! I use Sony a7sii as the head on camera and a canon 5diii for the side slow mo shots

[@leightonleukes3650]

Awesome recipe mate. Love your work on this channel.

[@stevetheripper7675]

Best Tomato Soup I've ever had, the only thing I did different was add the honey near the end when it was almost done cooking. Half the container of paprika was perfect imo, thanks for the great recipes!

[@orbitschick8690]

How does he not have 1 million subs?! Best channel out there for Italian recipes, hands down. Soup looks delicious!

[@austynhernandez7103]

My new favorite food channel. The videography and commentary is great. Definitely up there with the brothers green and binging with Babish.

[@NOTANOTHERCOOKINGSHOW]

Thanks so much Austyn, that means a lot! Trying to get on that level.

[@austynhernandez7103]

NOT ANOTHER COOKING SHOW I think you're already there production and content wise. It's just a matter of time before the channel blows up. I'll be here for it ✊🏽

[@livewiretechnicalservices8307]

@@NOTANOTHERCOOKINGSHOW You're totally already there! Glad I found your content! Looking forward to making this.

[@Jan-qq9xc]

Wow, great recipes! I’m just getting you today and have seen several of your videos. I want to try every one I’ve seen.

[@ShowUpGTD]

I live this recipe! I’m so excited to try it tomorrow. I love the vibe. I’m definitely subscribing now. 😊😊😊

[@NN-ix3ku]

Your recipes look great. Keep it up! Subscribed.

[@NOTANOTHERCOOKINGSHOW]

Thank you so much! Happy to have you!

[@aloksankhe]

Hey brother, Thanks for adding a vegan dish. Couple of days back I texted you about posting a vegan recipe and here we have one. Awesome!!! 😍

[@nelsonesquivel9127]

Followed the recipe earlier today. It was FENOMENAL! Thank you!

[@stevonlgaming]

Man I love this channel. Another great video dude! I'm making this and some grill cheese this weekend for sure.

[@NOTANOTHERCOOKINGSHOW]

Hell ya Steve! Thanks for being here! Much Love!

[@CupOfKai]

What would you recommend for storing/reheating leftovers? Can I bang it in the microwave or is that sacrilege? Great work as always btw

[@NOTANOTHERCOOKINGSHOW]

Store in in quart containers (can be found in my amazon store) and freeze, or keep in the fridge for 2-3 days. If freezing, either take it our a day before and put it in the fridge to defrost, or run it under hot water to release it from the quart container, then add it to a pot with a little water to help it steam and defrost and then heat up. Does that make sense? You can microwave, there's nothing wrong with that, it just heats liquids up really unevenly so in that sense heating it in a pot is the best method if you can swing it. Thanks Kai.

[@sandrareaves975]

I just made the roasted tomato soup it was the bomb. I want to ty you. It was so easy to make.

[@NOTANOTHERCOOKINGSHOW]

Oh thank you!!! Makes me so happy to hear. Hope you had a wonderful holiday!

[@jixuscrixus1967]

This will be my next ‘soup’ cooking exercise, I have a couple of firm favourite tomato soup recipes but I’ve never added fennel or honey, I’m really looking forward to this one.

[@markpayton4045]

This recipe looks amazing! But, unfortunately most vegans classify honey as an animal product and don’t use it. Is there something that I can use to substitute the honey for if I want to cook this for my vegan friends?!

[@danielnotdavid]

I made this for my family today and they were really impressed. I want to send you a picture of the finished product.

[@NOTANOTHERCOOKINGSHOW]

danielnotdavid that’s makes me so happy!! I’m @thefoodfreakk on Instagram! Tag me and I’ll share it!

[@amyrizal2000]

I would have let the tomatoes and fennels roast for an additional 10-15 mins to let them rreallyy caramelize and get more flavorful, i think that would have really brought more compelxity to the soup but hey thats just me. Great vid!

[@lafinitryder]

Intrigued about the amount of paprika this calls for. Love the amount of veggies you used! Can’t wait to try!!

[@NOTANOTHERCOOKINGSHOW]

Yes, don't be scared, it makes the difference.

[@s2k442]

@@NOTANOTHERCOOKINGSHOW would you recommend smoked paprika or regular?

[@ThatGuy-dj3qr]

One caution I would mention if someone tries to substitute smoked paprika for regular paprika. I used three tablespoons of smoked paprika with this soup and it overwhelmed the soup. My wife stopped buying regular paprika, opting for the smoked version, and in most recipes it adds a lovely flavour. However, with the sort of quantity of paprika used in this recipe, I would stick to regular (unsmoked) paprika .

[@kbear3714]

If i add smoked paprika would it change the taste much considering the quantity of paprika being used? Love the recipe btw

[@jelsner5077]

Love tomato soup and will definitely try your recipe next summer when tomatoes are in season. I make it with canned tomatoes and it's pretty damn good.

[@fitta74]

Excellent recipe!

[@maidenekker]

This looks delicious, but what is V8?

[@tomsfoodfactory5086]

Awesome soup! It's getting cold here now (freeze warnings at night and highs in the 40's & 50's) so I'm all about soups right now. I'll be giving this a shot. I'm due for a cold any day now. 🙄

[@NOTANOTHERCOOKINGSHOW]

Haha! Thanks Tom. I was sick a few weeks ago so posted my chicken soup recipe too. You might want to try that one to.

[@PeteRumley]

Does it not need sieving? Looks great though man 👌

[@lexil3967]

Dont have any V8 around....:( any suggestions?

[@maryjorutledge2329]

Hi! I’m new to you channel! Loving your videos! You’ve inspired me to try recipes I never thought I could make!!!

[@JaredHardy001]

This has become my go to red sauce, my wife can't get enough of this sauce.

[@ToreyPellegrini]

Awesome! Need to make this over the weekend or the next cold and rainy (snowy?) day.

[@NOTANOTHERCOOKINGSHOW]

Yes you do Torey!! Thanks for watching!

[@caroloni4911]

Thanks for another wonderful recipe!! Can’t wait to make this and try it!

[@alexhays8726]

Looking forward to trying this. Curious, what blender would you recommend?

[@NOTANOTHERCOOKINGSHOW]

I just set up an amazon store with both things I use, and things I recommend, including cheaper versions and priced more high end stuff. Take a look in essential tools and nice to haves! Link is in the description

[@seth5899]

Another bearded cooking channel to add to my subscription list ✔️

[@Bigpapiwampi]

Thank you for the Vegan and delicious veggie options!

[@Albyne96]

I have almost everything to make this apart from the V8 juice. Does anyone know a good substitute or could I just add more vegetable stock?

[@cmbaku]

Hi Mr NOT ANOTHER COOKING SHOW!! I must say your channel is one a handful that I really follow on a reular basis. You are doing a great job ... keep up the great work!! This tomato soup is going to be our next meal! BUT could you please provide me the name a the secret musical ingredient... man that music is great!!! The links you gave aren't working :(. Thanks in advance. Chris

[@annastinehammersdottir1290]

Thin, grated, raw fennel is a lovely addition to a coleslaw.

[@richardstiffler225]

Definitely looks good. I'd go with an immersion blender though.

[@LeiVillania]

I love tomatoes and I'm so into soups. Perfect recipe for me! 😊 Thank you!

[@NOTANOTHERCOOKINGSHOW]

✊🏼

[@msr1116]

Tomato soup and grilled cheese have to have a couple of chilled kosher pickle spears on the side for cool crunch and additional astringency. But that's just me.

[@Pinayka18]

They served this thinly sliced fennel and citrus salad at the club I worked at it was pretty good

[@georgecutting3952]

Tomato soup is my all-time favorite soup and that looks absolutely awesome

[@NOTANOTHERCOOKINGSHOW]

Thank you dude! Its a good one! NYC approved

[@tiffanyparker5060]

I made this today it was wonderful!

[@SauceStache]

Killed it man!! I love homemade tomato soup!

[@NOTANOTHERCOOKINGSHOW]

Thanks Mark!

[@BurlapAndPlywood]

Ayyyye this was my answer to your "comfort foods" question a few months back. I can't wait to try this. Also BRO YOUR GIANTS. Eli still has some years in him I think, he just needs some protection

[@NOTANOTHERCOOKINGSHOW]

I love how everyone gives him shit when he ends up on the ground every play and don’t see the real plight. I’m the most optimistic giants fan you’ll ever meet. So I already forgot about last week and have high hopes for Monday....kill me

[@wojciechbrydak9448]

Any substitute for V8? Can't get the juice here in Poland :

[@Isabela-Thomas]

Vegan here ❤️❤️❤️ wow I can’t wait to make this one

[@josefrancis4875]

Watching you cut veggies is so relaxing 😁😂😂😂

[@NOTANOTHERCOOKINGSHOW]

haha thank you! Maybe I should do an asmr video of just cutting with good audio

[@ashalorena8906]

I strongly second this. I love cooking but I also enjoy your videos for solely ASMR purposes. I have found myself falling asleep to your videos (please take this as a compliment from an insomniac). Much love

[@agoogleuser5912]

Great!! I’m allergic to milk, so this is awesome! You are an excellent teacher.

[@JReedOutdoors]

Looks delicious and you know everything that is in it! Awesome!

[@NOTANOTHERCOOKINGSHOW]

Thank you man!

[@ookie007]

Is that the American Red Cross spoon?

[@BuilditFixitDoitwithJWade]

Aww Man! I missed the premiere! Great video though, loved the interaction during the premiere!

[@NOTANOTHERCOOKINGSHOW]

Thanks man! the premiere feature is my favorite new thing.

[@WorldWokKitchen]

I also find roasted vegetables always best taste in the soup. Great recipe. thank you for sharing. Happy day everyone

[@NOTANOTHERCOOKINGSHOW]

Roasting is the best!

[@JourneyJustine]

Found this recipe yesterday and made it today. Soo good thank you!

[@silvermoon7791]

Next : chili and cornbread :) I love fall foods! ❤️

[@NOTANOTHERCOOKINGSHOW]

Michelle Preston need to do a couple fun things for Halloween, then on to holidays. My favorite time of year. And I’m gonna bring the holiday cheer

[@silvermoon7791]

Excited for the upcoming vids!

[@lemnfresh]

Would you still recommend that amount of paprika if I was using a fresher higher quality paprika over a grocery store jar?

[@NOTANOTHERCOOKINGSHOW]

Yes, start with half a bottle and see if that’s enough.

[@luke125]

You could go sans the fennel too and it’s still excellent.

[@jackdavis6064]

Much better than the old way. Thank you.

[@26chiapet]

LMAOOOOO your face when you eat the fennel. Meanwhile, my parent use to make me eat it in salad and eventually I just gave in 😂😅

[@arti8950]

What is V8?

[@richardfabrizio8998]

You’re a culinary genius

[@burpsandhiccups]

Hi! Can you please recommend a substitute for V8? Or any other way I could replicate it without V8. Thanks :)

[@NOTANOTHERCOOKINGSHOW]

Tomato purée maybe?? We always used v8!

[@burpsandhiccups]

We don’t have V8 where I live; I had to google it haha. I’m scared the result would be completely different if I use purée but I’ll never know either way so will have to try :) thanks!

[@sarahelmiraroystershelton1888]

Mr Cusato, what a recipe, what a soup! ❤

[@NOTANOTHERCOOKINGSHOW]

Thank you!

[@Tonicwine999]

Jesus. I would love to make this soup but I know I just can’t afford all those ingredients! - I don’t even know if I can get most of them too. I wish I could just buy your soup in a shop.

[@Stinerator]

I literally have the basil steeping right now and holy shit it taste so amazing. Thank you 🙌🙌

[@TheEvilEve2012]

Would it really mess up the vibe of the soup if you used smoked paprika?

[@NOTANOTHERCOOKINGSHOW]

It’s worth a try for sure!

[@typacsk]

This is really interesting! Not least, because I didn't know a damn thing about fennel and wouldn't have guessed it would go into a recipe like this.

[@NOTANOTHERCOOKINGSHOW]

Thanks! Ya its great roasted to add more flavor, or shaved super thin and marinated in vinegar or lemon juice and some oil. It can become addictive in that state.

[@19Ter67]

Looks heavenly!! 😋 😋

[@rotherezo]

Also, you should start roasting the tomatoes ON TOP of the stove first, at a high heat: otherwise, if it goes directly into the oven, you're just stewing the tomatoes. and onions, not really roasting them. Makes a big difference in flavor.

[@ellendelights]

I love Tomato Soup, Awesome Recipe my Friend!!!

[@NOTANOTHERCOOKINGSHOW]

Thank you Ellen!

[@NigelGrab]

I'm vegan and keen as hell to try this one out.

[@TylerCordaro]

When taking the photo at the end if you use a higher fstop to black out the thing you are shooting you do not have to turn off the lights. It will not affect the color temypature of the image.

[@NOTANOTHERCOOKINGSHOW]

With the lights off, I have full control over the light and the overall look of the final image. I’m trying to recreate the look of how I learned photography with natural window light. Moody. Everything you see is intentional.

[@TylerCordaro]

@@NOTANOTHERCOOKINGSHOW I totally get that. I guess I'm not explaining myself correctly. If you have the lights on and set the camera to a fast shutter and higher fstop enough to make what you are shooting completely black it will be the same as turning off the lights. Also great job on the videos I enjoy your content.

[@NOTANOTHERCOOKINGSHOW]

Tyler Cordaro ya but the flash though, how would people know when I took the shot. The flash is the transition to the beauty shot.

[@noora.othman4991]

you make everythng looks delicious

[@mod2868]

I’m in the process of making this for the first time however I’m really disappointed that even on the site there’s no step-by-step. I have to keep watching the video and pausing and going back. Am I missing it somewhere?

[@midwestkayaker3471]

Awesome 😎

[@Kim-tk9sb]

Love it!!!

[@starsigngirl9789]

Making this now as I type ❤🤟

[@xngel_7]

Normally not a fan of tomato soup but this looks cool. Thanks

[@NOTANOTHERCOOKINGSHOW]

se7enthbreath I’m just like you man, I didn’t think we needed a tomato soup I was like wtf who eats tomato soup, so I tasked my brother to make it dope. And he did a good job. More soups to come

[@xngel_7]

NOT ANOTHER COOKING SHOW yeah this recipe is super interesting. Will definitely be trying this. Thanks again for sharing, I just subscribed so I’m also looking forward to more content too

[@NOTANOTHERCOOKINGSHOW]

se7enthbreath thank you man! I really appreciate that! I’m about to spend the next two months equipping you guys to tackle the holidays. Make sure keep me posting on things you’re trying and any feedback of the recipe, etc. I love hearing how they translate to your kitchen. Thanks again man. Much love!

[@xngel_7]

NOT ANOTHER COOKING SHOW Not a problem. Same to you my friend!

[@biggdaddy202003]

What about just doing a dollop of Greek yogurt or coconut milk to keep it vegan? You get that same cooling effect you mentioned as well.

[@Joseph1NJ]

Yogurt, not vegan.

[@biggdaddy202003]

@@Joseph1NJ They have vegan brands

[@Joseph1NJ]

@@biggdaddy202003 Ah OK, I didn't know that.