Cook the Issue 2010: Tomato Puree--> Cream of Tomato Soupcomments (4) August 30th, 2010 in Gallery
Yes, I did have tomato soup twice today-- this was lunch and the spicy gazpacho accompanied dinner. I was working at my computer and thinking about what to serve my daughter and the babysitter for lunch when I remembered my stock of tomato puree. I used a little for the tomato ice flowers in the gazpacho and made a quick cream soup with the rest-- just a roux with onions, butter, and flour, then the tomato puree and some whole milk. A quick whiz with the immersion blender, then a snip of chives, and voila! The soup got a thumbs up from everyone and was perfect with a grilled cheese.
One thing I have noticed is that the homemade tomato puree needs more salt than my usual canned tomatoes. I need to acquire more tomatoes to lay in a real supply-- what a great resource.
Recipe Used: My Own Design - Cream of Tomato Soup
posted in: Gallery, Cook the issue 2010