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ChefCoast
5
Oct 10, 2017
This is by far the best tomato soup I have had in a long time and is so simple to make. When I was at school, my culinary instuctor gave me her recipe.
Tools: Pot - Whisk - Immersion/Stick Blender or Robo-coup - Measureing cups - Scale - China Cap (optional)
Ingredients: 4 oz (1/2 c) Butter 4 oz (1 c) AP Flour 2 large cans (12.5 oz) Diced Tomatoes 8 oz (1 c) Milk Splash of Rice Wine Vinegar S&P TT
Method: 1.) Melt the butter in a pot, whisk in flour and continue whisking until a light nutty aroma becomes appearent. 2.) Add tomatoes and stir. Once tomatoes are hot and slightly reduced, add milk. Stir. 3.) Turn off heat. With stick blender (or choice thereof) blend until a mostly smooth consistency. 4.) Add the rice wine vinegar and season to taste. This creates a rustic tomato soup. Optional: If a smoother consistency is preferred, strain through a china cap. 5.) Enjoy!
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