If you have a love for tomato soup, you will go into orbit over this one. Thick and richly flavored, this soup is like none that comes from a can, a box, or the frozen food section of your local grocery.
If you own The Vegetarian Epicure by Anna Thomas, you will find this recipe on page 72. I have been pretty faithful to the ingredients of Anna’s recipe but have drastically changed the preparation. My method takes a fraction of the time and gets the same great taste with a simpler approach.
You surely understand that if you are making tomato soup with fresh garden tomatoes, it will take some time. That’s a given. But most of the time is the cook time: the tomatoes are in the pot on the stove. If you are in the kitchen tinkering around on things, keeping an occasional eye on the tomato pot is no deal at all.
The other given is that a great tomato soup demands garden fresh tomatoes. If you have the mother-lode of tomatoes coming in, you can take this soup to one point in preparation and then freeze what is actually a concentrate. Directions for this follow in the steps below.
Given the richness of this soup, I suggest serving it in small bowls as a first course — a stunning, remarkable first course. Open a special meal with this tomato soup and no one will forget it.
The soup is now ready. If you like your tomato soup with a bit more body, you can mix the potato flour with water and slowly stir into the soup. Cook another five minutes to thicken.
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