I wanted to make and can my grandma's tomato soup but it calls for carrots and I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into sterilized jars and ...
I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho. I tried that, and we really liked it. However, I will be cooking for someone who does not eat cooked tomatoes ...
I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now trying to figure out the garnish and so far ...
In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I am having an issue with tomato skins. I find ...
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
I tried to improvise a tomato soup following these steps: Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit of sugar. While still hot, purée all ...
I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use tomato paste/puree as a thickener, and still keep ...