I'm kind of angry at how easy and tasty homemade tomato soup is
@wallhackio recipe. Give.
- 2 cans tomatoes (whole peeled tomatoes is best, crushed tomatoes is also good)
- garlic (I used, like, 8 minced cloves? That's equivalent to 2.5-3 tbsp jarlic)
- 1 diced onion
- Any combination of oregano, basil, parsley, bay leaf, rosemary, dill. I used a large quantity of dill because that's what I had. It's hard to add too much of any of these unless its rosemary
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste (I made it very spicy)
- 1/2 cup heavy cream
1 tbsp flour
Add enough oil/butter/lard to the pot to cover the bottom. Add the onion and stir occasionally until the onion is translucent.
Add the garlic and flour and stir for 30 seconds or so.
Optionally add some water/wine/stock and scrape the flour + garlic from the bottom. Then add everything else.
Bring to a boil.
Cook for 15 minutes.
Turn off the heat and stir in cream.
You can also use a stick blender, or an ordinary blender, after the final step to blend everything and give it a smooth consistency. Not doing that gives it a rougher texture that some find desirable.
@wallhackio hey gamer. Finally thinking about giving this a go. Have a few questions!
I can't find anything called heavy cream. I found online that "over 36%" is heavy cream, but the highest I've found is 35% whipping cream. I'm also worried about buying it because I won't have any other use for it afterwards...
For covering the bottom with water, this is just like, the same way you'd coat a pan with butter, a light amount?
How much does this make? There's only 2 of us, so I don't want us to be eating it for a week...
I guess, "2 cans tomatoes" the size of the cans?? ones I found were 706 mL
@The_T
1) Whipping cream is good. Milk is also good. Milk might make more sense if you're worried about wasting the whipping cream
2) yeah I don't measure the amount of water I just add enough to scrape the bottom of the pan and make sure there any burned bits stuck to the bottom of the pot
3) For me it makes, like, 6-8 servings? You might want to half the recipe on your first attempt
4) the cans I use are 28 oz/800 grams. They're larger than most cans I get at the grocery store
@wallhackio oh god just misread. For 2. I meant butter, not water. I was thinking about the earlier part. Brain typo.
@wallhackio I ended up putting the grocery order in already, and I'm already over budget, so I'll save it for next time. But sounds like 706 mL is roughly the same a 28 oz (it's 24 oz).
But I do agree, 6-8 servings is alot, so a half portion might be good. Then I'd have to find a use for the other half an onion... (I can find uses).
But still. Maybe next time.