Any time of the year tomato soup from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 150) by Heather L. Earnhardt

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

Accompaniments: "Not Ruth's " pimento cheese spread; Biscuit croutons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lsblackburn1 on December 08, 2019

    This has become my go-to tomato soup recipe. Just what you want on a cold wet night. Perfect with her biscuits alongside.

  • Rutabaga on November 10, 2017

    This is a nice homemade version of tomato soup that tastes like an upgraded version of Campbell's. It's perfect if you want that classic tomato soup taste and texture without serving soup from a can. It's not difficult, but does take a little time, although fortunately it's easy to make in advance. After pureeing it in my high speed blender, I didn't find it necessary to strain it. Ultimately, I like the Tom Douglas Dahlia Bakery tomato soup better, but this soup is very good for those who prefer a smooth tomato soup reminiscent of childhood.

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