My husband and I really like this soup. I've made it several times when I had too many tomatoes from the garden, and followed the recipe as exactly as I could, using 4 cloves (not garlic) and 1 slice of onion. I don't have a food mill so I whirl it in the blender,(be careful if it's still hot!) then strain it. There's very little residue other than seeds, so I don't see any reason to peel or de-seed the tomatoes, which some reviewers have mentioned. The only change I've ever made to the ingredients was to use brown rice flour for the roux when I made it for gluten-free guests. We couldn't tell the difference.
Was this review helpful?
1 user found this review helpful
My husband and I really like this soup. I've made it several times when I had too many...