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Tomato Soup I
Reviews:
April 22, 2008

Lovely, simple flavor. I omitted both the margarine (and if I had wanted the extra calories, I would have used butter for its superior taste) and sugar, which is unnecessary in properly prepared tomato recipes. Also cut the soda to a mere sprinkle. The result was perfection. I incorporated milk instead of cream for a lighter, fresher flavor. For those of you who have had problems with the cream curdling, try tempering the cream. After heating it, add a spoonful of the hot soup into it and stir it in. Add another couple of spoonfuls and stir. After adding about a cup of hot soup this way, whisk your cream mixture into the pot of hot soup. The soup should be at the barest simmer, not a rippin' boil. Possibilities for garnishes of your bowls of soup include julienne strips of fresh basil leaves, a tsp of freshly grated Parmesan or Asiago, or finely minced pepperoni.

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