What 'choo you talking about? Manhattan clam chowder for one. Bouillabaisse. Cioppino.
Fish and tomatoes are friends. (Maybe I’ll make a cioppino tonight…)
Edit
This one looks gooood
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I make a MEAN Bouillabaise.
But, the best Manhattan I’ve ever had (we’re talking soup not mixers) is sort of a creamy cross between New England and Manhattan: Cook the fresh quahogs with white wine. Strain the dirt out of the cooking liquid when done. It’s this winey, clammy concoction of stinky yum. Shuck & grind the clams. Sauté onions in butter. Add lots of cubes of potato, optionally some carrots. Add the clams and juice, bring to a simmer. Add a smallish can of tomato sauce and enough cream to make it pink. Cook until potatoes are done and starting to fall apart. Stir fairly vigorously to thicken it with potato bits that are starting to fall apart. Garnish with parsley or chives or whatnot.
My ex-wife’s mother’s side is from Rhode Island, which is halfway to New York City, so I think that’s where this comes from: it’s a cross between Manhattan and New England chowder and it really is delish.
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GOTDAMMIT NO! Why does everyone want to ruin everything with frakking carrots? UGH! NO! (And don’t get me started on PEAS!)
Carrots are fine, on their own, steamed, baked, fried, even boiled and mashed with turnip, but please stop stewing/steeping carrots in liquids that you then eat! All I can taste is frakking bitter carrot! GROSS! (“Super-tasters” run in my family.)
I only use sweet carrots in my recipes! And I am a super taster!!! Look at my tongue:
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Doesn’t matter. I only buy sweet carrots too, they still turn bitter when stewed too long, like in a soup!
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Well, there goes my carrot bisque post…
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Got you a present.
To go with the soup
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… that photos makes no sense… why is there a can of peas and carrots if there is also fresh carrots and dried peas?
I have no problem with creamed carrots, or creamed peas, just stop putting them in OTHER things! Just admit you only do it for colour not flavour!
That might taste as good as pumpkin pie, but it sure don’t photograph well 
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Sweet things do not suddenly turn bitter with proper cooking. You need some different recipes, Missy!!! Fire the chef!!!
Ooo. That gave me an idea. Sweet carrot pie. That would be so yummy. Or parsnip pie.
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The [stewed] carrot flavour it pervasive and overpowering and slightly bitter. I DO NOT LIKE!
No carrots in soups or stews!
(And yes, this means I really do not like a proper Spag Bol!)
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OK, your preference has been duly noted.
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Hey! Bolognese sauce is very tasty!
See, I like carrots, and carrot juice, and a nice roasted carrot soup is lovely! But carrots stewed in other things are DISGUSTING!!!
@renke not if its made proper with grated frakking carrots in it!
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Can I rant about how capers are proof of God and olives are proof of the devil?
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NO YOU MAY NOT BECAUSE CAPERS ARE DELICIOUS!!
Hows that for description Disqus?
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You must hate French cooking then, because mirepoix is everywhere. (1/4 carrot, 1/4 celery, 1/2 onion, finely diced & sauteed as the basis for most sauces, soups, stews and countless braises.)
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It’s exactly the other way round. Are you brainwashed or something?
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