Ultimately, the consistency was velvety and the flavor was delicious. My initial mistake was trying to use fresh vine ripe tomatoes in NOVEMBER. I recommend canned only if you are not making this in season. You will be able to tell if your tomatoes won't make a strong soup if during the blanching process your tomatoes falls apart and becomes grainy. They will also lack flavor. Therefore, My batch needed an extra amount of canned tomatoes to balance the dominant richness from the cream and butter. Overall this is the perfect basic recipe that is flexible enough to handle adjustment and still turn out great.
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Ultimately, the consistency was velvety and the flavor was delicious. My initial mistake was...