Well, I haven't had all the tomato soup so maybe I can't know for sure, but this soup is pretty awesome and we have eaten a whole mess load of it in the past month. I got the inspiration for it here. But we are pretty much dairy-free over here so I had to tweak the recipe a bit.
About 6 pounds of tomatoes (any tomato will work, but Roma tomatoes will have more meat in them and give you a slightly thicker soup)
3 Tablespoons of olive oil
1 large onion
4 cloves of garlic (more or less to taste)
4 large carrots
1 cup cashew cream* (or heavy cream, or light cream)
salt, pepper, herbs such as oregano, basil, thyme, or whatever you like. I just put in an ice cube of pesto from the freezer
Preheat oven to 400 degrees.
Cut tomatoes in half, trim the stem end and place them on a baking sheet lined with parchment paper cut side down. Don't worry about peeling them, when they're done roasting the skins will slip right off. Roast for 30 minutes. Let cool slightly so you can handle the skins without damaging yourself. Pull off the skins.
Heat the olive oil in a soup pot and saute onion and garlic until soft. Add carrots. Add tomatoes. cook on a low simmer until carrots are soft.
Alternately you can skip all the steps after roasting the tomatoes and throw everything in the crock pot and cook on low for 2-4 hours until the carrots are tender.
Use an immersion blender or a blender in batches to puree the soup.
Stop here if you'd like to freeze the soup.
Add cashew cream (or the cream you're using) and drop in your frozen pesto, if using. Heat the soup back up slowly. If you use real cream make extra sure not to let it boil.
Cashew cream is the best thing in the whole world if you avoid dairy and even if you don't! I have used it in this soup and in a corn chowder and neither of the soups have that, "this should be cream, but clearly we're dealing with hippies with some sort of dairy-free notion and they refuse to use the good stuff" taste. Really, it adds something magical to soups. You make it using raw cashews , which don't have the strong flavor of cashews you're thinking about. It's thick and creamy and gives the soup a deep flavor.
This is how you make it:
Measure 2 cups raw whole cashews (pieces tend to dry out) and cover in cool water. Put bowl in the fridge over night. Drain the water and put the cashews in a blender and cover with water (about an inch over the cashews). Blend it until it's smooth. I have heard the suggestion to strain it if there are any tiny pieces in it your blender couldn't take care of, but I never had that issue and my blender wasn't the best. Try it! It's sooo good!