That looks terrific and sounds even better. Could you link to the recipe? It's my own creation. I haven't really tried to write down the exact amounts of tomatoes and onion before, so you might have to deviate from the recipe and make some extra onions and then add them until you get the right flavor (that's how I normally do it). Also, the recipe is just for the one type of soup, the Roma, which is what I always start with and which makes the best soup. If you are only going to do one color, use Romas. Obviously, if you want to do two different colors, you can just make half the recipe Romas and half your colored tomatoes. To get the concentric circles, you either take a can cut at both ends or a ring mold, place it in the middle of the bowl and then pour the Roma around the outside and the second color in the center (or vice-versa) (keep the can/mold pressed firmly against the bowl while you do this) and then remove the mold. (You can actually fill the can/mold up a little bit higher than the soup that surrounds it. When you remove the can/mold the soup at the bottom disperses a bit but the top will still be perfect and the result will look as it should). If you plan on carrying the bowls a distance, the soup will tend to spread if it is thin. Since I tend to like this soup thick, personally, it's not an issue, but if you choose to make your soup thinner, you might need to plan around this. I also use the concentric circles technique in my two pepper soup. Tomato Soup w/ Mustard Ice Cream Ice Cream: • 6 Large Egg Yolks 1.5 Cups Whole Milk 1.5 Cup Heavy Cream • Mutarde L’Ancienne • Ice Cream Machine Soup: • 3/4 to 1 lbs. of Roma Tomatoes Per Person • ¼ lbs. onion per person • Olive Oil • Sugar • Salt • Chicken or Vegetable Stock • Thyme • Baking Tray • Tin Foil • Strainer For the Ice Cream: 1. Place the egg yolks in a medium-size bowl and whisk to blend. 2. In a heavy saucepan, cook the milk/cream over medium heat until bubbles form around the edges. Slowly whisk the hot milk/cream into the egg yolks. It is very important to whisk constantly so that the mixture stays a little cool and the eggs don’t scramble. 3. Return this mixture to the saucepan. Rinse out and dry the mixing bowl, then set a fine mesh sieve on top. Set it aside. 4. Place the saucepan over low heat. Using a wooden spoon, stir the sauce gently but consistently, sweeping the entire pan bottom and reaching into the corners. As soon as the sauce is slightly thickened, remove the pan from the heat and stir gently for 2 minutes to complete the cooking. The sauce should be the consistency of heavy cream and register around 170 degrees F on an instant-read thermometer. When the mixture is thoroughly cooled, add enough mustard to get a full flavor. The flavor should be strong, as it will mix with the soup, but do not make it overpowering to the point where your eyes water from the mustard. Transfer the mixture to an ice cream maker. For the Soup: 1. Preheat the oven to 300 degrees. 2. Prepare a baking sheet by lining it with tin foil. 3. Cut an X in the bottom of the tomatoes. Blanche the tomatoes for a few minutes until skins just begin to peel. Shock in ice water. 4. Peel tomatoes, remove bottoms, cut them in half and seed them. Place the tomatoes face up on the baking sheet. 5. Drizzle the Tomatoes with olive oil. 6. Make a mixture of ½ salt and ½ sugar and sprinkle it liberally on the tomatoes until each one has some on it (do not coat them, just make sure that each one has some of the mixture). 7. Place in oven for about 3 to 3 ½ hours. When the tomatoes have started to shrink a little bit they are done. 8. Coarsely chop and sautee onions and thyme in a little butter until the onions are translucent. Set aside. 9. Puree tomatoes & onions in a blender with the stock in batches. Use as little stock as is necessary to make the mixture thin enough to pass through a fine strainer with the help of a ladle. 10. Put the mixture through a fine strainer and force through with a ladle. 11. Once all of the tomatoes have gone though, return the mixture to the stove and add stock as needed to get to the right consistency. Add salt and pepper to taste. Set aside to cool and when the mixture reaches room temperature, refrigerate. 12. Take the stock out of the refrigerator, ladle soup into individual bowls and place a scoop of the mustard ice cream in the center. Drizzle olive oil. Serve.