tomato cream soup

if you’ve already made the tomato sauce from our blog, then you are pretty much done. but if you haven’t, don’t despair, follow the simple instructions here. make sure to save the pulp from the leftover roasted tomatoes. we will boil down the pulp to further extract the tomato goodness.

tomato sauce
tomato pulp
heavy cream 1/2 cup (120 ml)
fresh herbs and aromatics, such as basil, garlic, shallots, etc. (optional)

  • prepare the tomato sauce as described from our recipe, put aside
  • dump the tomato pulp into a pot, add a couple of cups of water
  • add your favorite aromatics or herbs (optional)
  • boil the pulp until half reduced
  • strain the pulp back into the tomato sauce
  • add cream
  • salt and pepper to taste
all the aroma came out after the slow roast

all the aroma came out after the slow roast

strained tomato base

strained tomato sauce

waste not, boil the remaining tomato pulp w/ herbs and spices

waste not, boil the remaining tomato pulp with herbs and spices

tomato soup drizzled w/ cream

tomato soup drizzled with cream

commentaries

jun:

i like to sauteed some shallots and garlic first in the pan, this really helps bring out the aromas.
add some butter to the soup for more richness.

sauteed garlic and shallots for a flavorful soup

sauteed garlic and shallots for a flavorful soup

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One response to “tomato cream soup

  1. Pingback: Interview with Homemade in HK | bluebalu: Living in Hong Kong·

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