Roasted San Marzano tomato soup from Green City Market Cookbook: Great Recipes from Chicago's Award-Winning Farmers Market (page 63)

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Notes about this recipe

  • tamarajohnston on November 03, 2024

    Have made this a few times - I use various tomatoes coming out of my garden (haven't yet used cherry tomatoes) and in addition to shallots, add sliced leeks and red onion. This is a very good way to use up a lot of tomatoes. Freezes well and tastes superb. Haven't tried using the cream, it hasn't seemed to need it and might actually dull the flavors.

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