Butter-braised tomato soup from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 104) by Christopher Kimball

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Notes about this recipe

  • pastaplease on February 16, 2025

    Excellent! A very, very close second to Ina Garten's Roasted Tomato Basil soup (Ina Garten's Cookbook), but takes MUCH less time (so gaining for first place). Even if you have to make the pesto while the soup is cooking, this all comes together very quickly and easily and is delicious. Don't skip the pesto or crouton, they add a lot. If I'd had pesto already made, it would have gone even faster because I wouldn't have been doubling up on using (and washing) the Cuisinart between steps. For the croutons, I just brushed both sides with olive oil and crisped in the toaster oven instead of doing them in the pot as directed because the bread was coming with my dinner guest. Still came out great, though Kimball's way sounds tasty. Next time. I'm expecting this to have frozen well (w/o pesto & crouton). I'll find out in a week or so.

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