Comments on: Roasted Tomato and Garlic Soup

By: Jen

Jen — Sun, 13 Dec 2009 22:55:06 +0000

Not a “dirty” secret, but a “delicious” one….

Try the same combination (pumpernickel,swiss & thousand island) on a hamburger with shredded iceburg lettuce…..

Absolute HEAVEN!!!!

By: timothy

timothy — Sun, 13 Dec 2009 02:14:41 +0000

Hi,
this is timothy the one you got the recipe from. The tomato soup looks good! I have to try it. Hope your doing good.

By: annie

annie — Sat, 12 Dec 2009 01:54:21 +0000

Just had tomato soup and toasted cheese the other day. It was a rush job, tho, so it came from a can and was unseasoned, BLAH. The cheese sandwich was the highlight!! And the soup improved once the sandwich was dipped into it. Yours sounds way better. I generally do not make tomato soup “from scratch”,but I think I will try this. I like the idea of slow roasting the tomatoes. Too bad fresh garden tomatoes are past. But sorry, I think I will stick with my plain and unadorned toasted cheese!

By: brit

brit — Sat, 12 Dec 2009 01:24:03 +0000

making this right now, but i don’t see if i’m supposed to add the reserved liquid from the tomatoes??

Hi brit! I clarified the instructions a bit, you really don’t need the liquid from the tomatoes. I originally saved it just in case I felt like the soup was too thick, I could add the extra liquid to thin it. I don’t think you’ll have that problem though. Thanks! -Katie