Cream of tomato soup from Appetites: A Cookbook (page 37) by Anthony Bourdain

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Notes about this recipe

  • peaceoutdesign on February 02, 2025

    This was bright and fresh but still no quite the perfect recipe.

  • averythingcooks on September 05, 2020

    I made this using plum tomatoes & a can of fire roasted diced tomatoes. I like the addition of carrots/celery to the aromatics but I did add a splash of red wine & a squirt of tomato paste as they softened; I also used homemade veg broth. I like my tomato soup very smooth so after the blending I pushed it through a strainer. At this point I threw in a small parm rind with the sugar & a smaller amt of cider vinegar for a final simmer. I finished with a spoonful of basil pesto and really didn’t think I needed the cream. I now have a really nice pot of soup!

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