This is a good basic recipe so I'm giving it 4 stars, but it's not getting 5 because there's no reason that this soup needs all that butter and cream. It's listed as having 45 grams of fat per serving, for goodness' sake! And for the author to suggest that it won't taste good if you make substitutions is just silly. Fat isn't the only way to introduce flavor into food. Since it's the middle of winter, I didn't bother with fresh tomatoes. I used 2-28oz cans of whole tomatoes, seeded the tomatoes and reserved the juice (this gave me plenty of juice without having to use extra). I lightly sprinkled the seeded tomatoes with brown sugar and roasted them on a baking sheet for half an hour while the reserved juice simmered on the stove. I blended the roasted tomatoes with the basil (I added about 1 cup of juice from the pot to make it easy to blend), added that to the remaining juice with a combination of condensed skim milk and heavy cream (3/4 cup of milk to 1/4 cup of cream), 3 tbsp of butter instead of the whole stick, and salt and pepper to taste. I served it with homemade honey oat bread and it was a fantastic soup - without the extra 30 or so grams of fat!
Was this review helpful?
[
YES
]
4 users found this review helpful
What's this?