Tomato soup 2 from The Essential New York Times Cookbook: Classic Recipes for a New Century (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

  • lholtzman on October 20, 2023

    Made half the recipe, which was easy to do. Also made vegetarian by using vegetarian broth. I did find it a bit greasy, so I would use less butter next time.

  • 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

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Kate Cooks the Books

    It was a satisfying and delicious soup even though, despite invoking sweet and innocent memories of mom and childhood lunches, it’s trying to kill us....12 tablespoons of butter???

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.