Soup Cookery–Tomato

Today I made tomato soup from (almost) scratch. Modified this recipe just a little: I did it on the stove top instead of the crockpot. I didn’t use the additional cheese, and I substituted heavy cream for the milk, since I had it on hand. Also, I used a combination of fresh tomatoes and Pomi chopped tomatoes since they come in a foil-lined carton just like my soup stock and therefore don’t have the metallic tang of canned tomatoes. Had to puree the soup in the blender and almost ended up with soup everywhere since my blender has a super-torque-y motor. Luckily I had a towel to hand and just threw it over the blender top.


Served with crusty French bread fresh from the oven (not homemade, but a good-quaility brown and serve.) Totally yummy with plenty of leftovers for the weekend.

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About Kat Richardson

Writer, editor, eccentric pain in the tail, bestselling author of the Greywalker novels.
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One Response to Soup Cookery–Tomato

  1. Aimee says:

    Mmm, looks yummy! I’ve been doing more cooking lately but casseroles and things like that to take to work to feed the sailors I work with.

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