Tomato Soup 2.0

I have posted this recipe before (Real Soup is Good Food), but in that post I peeled and seeded the tomatoes. Today I used the food mill, for two reasons.

1. I was too lazy to boil a pot of water, dip and peel all these tomatoes.

2. When I made the Summer Vegetable Gratin, I read the Test Kitchen’s note about umami in the jelly-like pulp of the tomato, and decided I wanted that in my soup. The food mill made that possible.

This soup is simply summer, distilled into rich tomato-y goodness, that freezes well and is just perfect on a snowy day or evening. It’s also perfect for a late summer supper, apparently, because after he sampled some at lunch, The Boy asked me to make another batch for supper. So I did. It’s that easy. Even if you’re lazy.

Go check out “Real Soup is Good Food”, and make yourself some real, honest tomato soup, and I’ll see you on down the Road.

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