Thursday, August 22, 2013
Whether you prefer to call it a bisque or a soup, the end result is the same: a sumptuous meal that’s perfect for any season. This version begins with homemade tomato sauce, but remember that cooking is all about options to make it work for you. So whether you begin with a sauce from summer-fresh tomatoes (video here and text-only version here) or cans in the middle of winter (here), just do it. And for more on why I love this soup so much, click here for the original post and intro video.
Thanks for watching!
Love the video! I agree, immersion blenders are completely life changing– no more molten tomato soup lava spewing out of the blender or pools of butternut puree on the counter.
Question for you: I am also a huge fan of homemade tomato soup. I used to used vegetable stock in my pureed soups (typically store-bought stock), but I find that in a pureed soup, I can’t much tell the difference between stock and water in the final product. While homemade stock seems like a great way to use up veggie scraps, do you notice much of a flavor difference between using stock and water? We tend to compost all our veggie scraps so I don’t feel as compelled to save them as I would otherwise.
Thank you!!! 🙂 Great question. I am a fiend about vegetable stock, it’s true, and it is a terrific way to exude every last bit of flavor and nutrients from your veggies. But I don’t disagree that in some recipes from a taste perspective water can do just fine. So if that works well for you, go for it: obviously you are getting some terrific nutrition from your veggies already and it’s wonderful that you are sharing some back with the earth. 🙂