Creamy Tomato Soup

Page 22

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Tags: tomato soup creamy

Recipe Reviews

Why such the tiny typeface, SuperCookery? Great day, can barely read it even with 3.00 reading glasses on! I had to squint and I'm not blind!

Now, the recipe. Ok. Fresh tasting, yes, but those almonds in there...WTF? The texture just weird. I did use dried basil flakes (1 tsp.) for the 2 T fresh slivered basil because I am not buying fresh basil for a few tablespoons. Recipe was easy enough to make, beyond my squinting at miniscule font (I'm guessing it's Times New Roman in 8 points, which is crazy), but I don't think I'll make this again.

I did use whole milk for the cream (it said you could use either but I'm in the states and you can't find light cream here), as well, and my Roma tomatoes I'm sure were not sunripened...kind of bland.

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