We had a bumper crop of Roma and Hanover tomatoes from our garden so we decided to make this soup for the first time. Stayed pretty close to the recipe, but sliced and roasted the tomatoes with a little EVOO and salt, for about 25 min. See pic. Then added them to the pot and simmered with the broth and other ingredients. Most of the skins floated to the top and were easy to skim out. After 20 min we took an immersion blender to it, and then finally put in the cream and simmered down. Was excellent with grilled cheese on crusty bread on a chilly fall afternoon!
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We had a bumper crop of Roma and Hanover tomatoes from our garden so we decided to make this...