Roasted tomato soup with Parmesan wafers from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • fultre on December 29, 2025

    Made with end of season shelf ripened garden tomatoes. We enjoyed this, although didn’t make the Parmesan crisps, served with homemade sourdough grilled cheese (which was a great combo). Use the second smallest strainer to allow a bit of body to the soup.

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