I followed the recipe loosely. Very loosely. “Eight tomatoes” was too vague for me. Eight large tomatoes? Eight medium or eight small tomatoes? When I brought in a big bowl of tomatoes from my garden today, they ranged in size from teeny to behemoth. (I grow several different varieties) The size of the tomatoes used for the recipe would definitely affect the outcome. So I kind of winged it, but weighed what I used for purposes of this review – I used just a tad over three pounds and ran them all through a food mill before proceeding with the recipe. I found the directions to cook the peppers “until slightly charred” a little confusing. I’m not sure how you’d do that with them chopped, in a pot, with a teaspoon of butter. When I think of charred I think broiled or roasted, in the oven or over a flame. Suffice it to say I sweated out the peppers and onions and added the garlic during the last 30 seconds or so before adding the tomato puree and the chicken broth. I used no sugar, cloves, oregano, basil or cornstarch – I wanted nothing other than the rich, sweet, red-ripe tomato flavor enhanced by that of the bell peppers. When it came time to add the milk, I used a combination of milk and heavy cream for extra creaminess and richness. Upon serving I gave each bowl a small dollop of pesto, which complemented the tomato like brown mustard does a brat. This soup, along with BLTs, was homegrown tomato nirvana.
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I followed the recipe loosely. Very loosely. “Eight tomatoes” was too vague for me. Eight...