Spicy tomato soup [Barbara Lynch] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 87) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • averythingcooks on January 04, 2018

    I was actually surprised at the heat added by the red pepper flakes (echoing the kick comment from the previous reviewer). I like the very smooth texture of this soup after straining but I will admit up front that I did finish by adding some 5% cream and an additional spoonful of basil pesto even though I did use more fresh basil than called for in the prep stage. This is not better than my gold standard Whitewater Cooks tomato soup BUT it was prepped in a fraction of the time and I will be sipping it from a mug as the very cold weather in central Ontario continues.

  • stockholm28 on December 06, 2015

    This is a perfectly acceptable tomato soup, but adding red pepper flakes to what is a very basic tomato soup does not raise the soup to a genius level in my opinion. My red pepper flakes were very fresh and the resulting soup definitely had some kick. I did strain the soup and I think this helped. Mostly seeds were left in the strainer. Straining gave it a soup "mouth-feel" rather than a sauce "mouth-feel". I froze the leftovers in 1 cup portions so will be eating this again this winter.

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