Fresh Tomato Soup
From
Best-Ever Soups
Cookbook
Page 76
Cuisine: Italian
Course: Soups and Stews
Reviews
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average rating 4.0 / 5
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Another quick and easy soup from this cookbook, and delicious as well. It's a spectacular way to use up tomatoes that are quickly ripening on the counter top, too! Peeled and quartered, the tomatoes hung out for a few days in the fridge before I made the soup itself. In place of the paste that it calls for, I pureed some sundried tomatoes in their oil, and that worked fine.