How do you make tomato soup from scratch?
This is not so much recipe as strategy. I’ll say I’ve seen this on TV where they roasted the tomatos, first. I get a couple of pounds of Roma tomatos. You can peel and seed them if you want, but I boil them in water to cover and then strain them in a food mill. Great tomato soup is also mushroom soup – saute a pound or so of white mushrooms, also an onion and 5 or 6 cloves of garlic, and put them into the strained tomato. Salt is essential to soup, but work up to the right amount or you’ll get too much. Also pepper, I put a bit of oregono and thyme, but not so it’s spaghetti sauce, just a hint. Some put a teaspoon or so of sugar – that’s optional. I use an in-the-pot blender to chop it up somewhat, but still a bit chunky with the onions and mushrooms. Cook it maybe an hour or so, then 1/2 stick of butter in the end doesn’t hurt, and basil is good, too. This makes a big ‘ol pot of soup, and it’s the best. The thing is the garlic and the herbs are just to give it a warmth underneath that
