As I suspected, this one was a lot more fun. I basically whipped up a normal batch of tomato soup (though I left out the cheese I’d normally add in).. and let that simmer for a bit. I used a can of san marzano tomatoes, a little tomato paste, some veggie stock, basil, garlic, salt, pepper. The basics.
Once that had simmered thoroughly, I pureed it with my stick blender. I should have used a bigger pot, I think because I splashed myself in the face with flecks of hot soup. That was no fun at all!
Anyway, enough belly aching. So I let the soup cool down a bit after blending and straining the remaining chunks out, then tasted and corrected seasoning. Once this was done, I added 2 grams of agar agar and put it back on to boil. Once it boiled, I poured it into a measuring cup. I got my trusty flavor injector looking syringe thingy and piped the soup into the plastic tubes again.. then straight to the icebath for a few moments to cool off..
This time the soup didn’t want to leave the tubes as much so I had to get a little aggressive with it.
Now, this plated beautifully.. and tasted FREAKING AMAZING!!@! I liked the textural contrasts. Tomato has a natural gelling agent (pectin) and I feel like this wasn’t too far off from what could be one of it’s natural states.. I am rambling.
I had some left over, so I poured it into some small bowls for jellosoup.
Next, dessert!
The Confluent Kitchen 
Tomato Jello soup! Andy Warhol’s got nothing on you!