Tomato soup 2 from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 114) by Amanda Hesser

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

Accompaniments: 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

  • Delys77 on December 29, 2014

    Pg. 114 I made this with some lovely canned San Marzano's and it was delicious. I went with about half the recommended butter though. As it is written it would be too rich, with half the butter it is plenty I thought. The slurry will clump up, but when I put in the immersion blender everything smoothed out.

  • Linda513 on February 15, 2011

    p. 114 Needs fresh tomatoes, make in the summer

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