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**UPDATED**Any chefs/cooks on the board

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**UPDATED**Any chefs/cooks on the board

Postby MommaToTwo on Sun Oct 20, 2013 4:56 pm

I just made a pot of tomato basil soup based on a recipe that received A LOT of positive feedback. fresh tomatoes, V8 tomato juice, fresh basil, heavy cream, s&p, butter. I sieved the cooked tomatoes down to remove the seeds. It is good, but it does not have the oomph that the soups I have had in restaurants seem to have. Any suggestions on what I could do differently next time?
Last edited by MommaToTwo on Tue Oct 22, 2013 3:22 pm, edited 1 time in total.
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Re: Any chefs/cooks on the board

Postby Victoria Family Meals on Sun Oct 20, 2013 5:29 pm

did you want it more tomato-ee, or more spices?

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Re: Any chefs/cooks on the board

Postby MommaToTwo on Sun Oct 20, 2013 6:32 pm

I want it to taste like the souper yummy one the Goodearth Café makes :lol:
I think I might be looking for more tang. And now that I see your tagline, I have just realized that I have some Red Garlic Sansel that would probably be souper yummy :roll: I will make a note to try that next time.
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Re: Any chefs/cooks on the board

Postby Victoria Family Meals on Sun Oct 20, 2013 6:40 pm

The vinegar in the Red Garlic Sansel would add some tang. If you wanted a deeper tomato flavor maybe roasting the tomatoes first or adding sun dried tomatoes.

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Re: Any chefs/cooks on the board

Postby MommaToTwo on Sun Oct 20, 2013 6:44 pm

I have only just started liking tomatoes/tomato soup, so I have to ask the stupid question....how do you roast tomatoes? Do you put them in whole like a potato and then remove the skin and seeds?
Yes, you have my full permission to laugh at me :-D
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Re: Any chefs/cooks on the board

Postby Victoria Family Meals on Sun Oct 20, 2013 6:49 pm

Yes. Honestly I like cherry or grape tomatoes better then the big ones. I find they have much more flavour. You could do a mix of smaller tomatoes with roma.

You can also add a small amount of Apple Cider Vinegar if you like a tangier soup. Vinegar is that zing in ketchup that people like.

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Re: Any chefs/cooks on the board

Postby MommaToTwo on Sun Oct 20, 2013 7:58 pm

Thanks Nicole.
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Re: Any chefs/cooks on the board

Postby five-seven-five on Mon Oct 21, 2013 8:37 am

I'm just a happy home cook, but I'd add that you may want to sauté some garlic and onions as a start to the base (sauté them then add the rest of the stuff - they will just puree into the soup). You could also add a couple of carrots to the onion/garlic blend (cook them until tender, but not brown). I suspect that might be the base that is missing?
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Re: Any chefs/cooks on the board

Postby StitchedUp on Mon Oct 21, 2013 9:28 am

^That's what I was thinking, too. I also find that an envelope (or two) of beef bouillon can do wonders.
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Re: Any chefs/cooks on the board

Postby MommaToTwo on Mon Oct 21, 2013 10:09 am

Thanks everyone. I will try those ideas out the next time.
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Re: Any chefs/cooks on the board

Postby SlobberBug on Mon Oct 21, 2013 10:32 am

A splash of apple cider vinegar would be my suggestion. I use it in tomato sauces a lot.
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Re: **UPDATED**Any chefs/cooks on the board

Postby MommaToTwo on Tue Oct 22, 2013 3:27 pm

Batch number two made today. Mmmmmmm.......
I roasted the tomatoes, sautéed an onion with a carrot, seasoned with the red garlic san sel. Used my immersion blender to smush it all up with the fresh basil and then sieved it to get the seeds and big pieces of basil out.
It is so much tangier. I forgot to get the apple cider vinegar, but I am going to ask my Aunt if I can use some of hers the next time I make it.
Thanks again for the suggestions. It definitely made a difference :)
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Re: **UPDATED**Any chefs/cooks on the board

Postby Victoria Family Meals on Tue Oct 22, 2013 4:29 pm

Ya! So great to hear...thank you for the update.

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Re: **UPDATED**Any chefs/cooks on the board

Postby five-seven-five on Sat Oct 26, 2013 12:40 pm

Glad it worked :)
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