Better than the broccoli version, this creamy tomato soup had a good balance of flavors from sweet carrots and onions and piquant rice wine vinegar. A nice dollop of cream smoothed it beautifully without making it overly rich. Finally, a good dash of hot sauce perked up the flavors handily. We had this with salad and cheese-and-salami croissants for a light supper. It was just the thing on a Friday night.
Creamy Vegetable Soups: Tomato and Fennel
posted in: Gallery, Cook the Issue 97
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