Tomato cream soup from Rebar: Modern Food Cookbook (page 120) by Audrey Alsterberg and Wanda Urbanowicz

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

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

  • Eat Your Books

    Can substitute ripe tomatoes for canned whole tomatoes.

  • Zosia on November 30, 2018

    Delicious fresh tasting, intensely tomato-y and zesty soup with an added kick from red chile flakes.

  • Delys77 on August 27, 2012

    Pg. 120 Very well balanced soup with just the right amount of cream and acidity from the tomatoes. The tarragon also compliments it very nicely. My only quibble is that the recipe has you dirty two pots by stewing the tomatoes separately from the stock which you have warmed. I assume this is to speed up the process of cooking so that the soup comes to temperature very quickly when you add the stock, but I don't really think it is a necessary step. I would just stick with a single soup pot approach.

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