Roasted tomato soup from Let Me Feed You: Everyday Recipes Offering the Comfort of Home (page 100) by Rosie Daykin

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Notes about this recipe

  • averythingcooks on December 02, 2019

    This was similar to my gold standard Whitewater Cooks roasted tomato soup but certainly not better. I followed it pretty closely but I did run the roasted tomatoes through the food mill before adding them to the simmer. I dumped the end of a bottle of red wine into the aromatics and reduced it which I do believe did add a richer flavour to the soup. One other key difference that I do believe impacted the final flavour was the timing re: the balsamic vinegar. WWC adds the balsamic to the tomato roasting tray & this version added it at the end after the soup has been pureed. I do make different tomato soups but if I'm going to the time & effort of the roasting step - I'm sticking with WWC. This was good but not great.

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