I honestly think this may be one of those rare recipes that you just can't mess up. This was sooooo good!!! Even though I had a few of those uh-oh moments, I couldn't ask for anything better.
My first "gotcha" was that substituteded canned tomatoes for fresh. I used one 28oz petite diced and one 28 oz can crushed. This didn't quite equal out to the 7 1/2 cups so I added another 14.5 oz petite diced. It was just a little shy of 8 cups... not too much over.
I followed all other instructions exactly. Once everything was combined, I was like- this is good... but too tomatoey. I know, its tomato soup.. but then I realized that the sub'd tomatoes was WAY more than if I had fresh.
Off to "The Buzz" I go looking for suggestions, thanks so much to "Sassyoldlady", "sueb", "misskitty", "manella" and "Cheryls cooking now!" for all your suggestions! I added 1 TBS sugar, I sprinkled Basil and onion powder 2 TBS butter and about 1/4 cup milk and let simmer for a few minutes. That fixed the flavor right up!
Once it was all done... In used my immersion blender to smooth out the bits of carrts and tomatos. It had a texture I was accustomed to... I was thinking it should be more creamy. The immersion blender didn't quite cut it for me and the sieve made it too liquidy. I put it in on liquefy in the blender and voilà, it was just right. No tiny bits of carrots or tomato and extremely creamy! LOVED LOVED LOVED IT!
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I honestly think this may be one of those rare recipes that you just can't mess up. This was...