Yield: Yields about 8 cups.
Sweet vine-ripened tomatoes are the key to flavor in this creamy soup. If your tomatoes are not at their peak of sweetness, add 1/2 teaspoon sugar to the soup.
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I used this recipe back in the fall of 2014 for about 50 pounds of overripe tomatoes my wife bought. We put the soup in trays, froze them, then vacuum sealed the soup in the trays. 8 months later we can thaw one and it tastes like September. A wonderful recipe!
I make this soup (without the cream) every year in tomato season and freeze it for a taste of summer over the winter. Great recepie
This is awesome soup! A friend made it last year and it was an instant favorite. It freezes well, so you can break out the tastes of summer all year long!
Delicious and fresh tasting.
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