never seen it at a farmers’ market round here, including at the friday “new eastern” market, my regular.
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I roasted a very large quantity of garden tomatoes yesterday with some garlic, and then removed the peels and reserved the pulp. I want to make tomato soup with the tomatoes.
This is what I’m thinking of doing next - could use some feedback. A lot of the recipes I see that are adjacent to my method advise the addition of some tomato paste, but I struggle to imagine needing more tomato flavor. I guess we’ll see.
- Sautee some shallots.
- Add the reserved tomato pulp.
- Add some volume of water - the tomato pulp is very concentrated.
- Cook and blend, and then… add some dairy? (I have whole milk, yogurt, sour cream, half+half, AND heavy cream in the house… at least.)
Other things I have around: homegrown thyme, three leeks from my CSA, lots of spices, a red pepper.
How would you proceed?
our uber most bestest soup for the chill…
buy a rotisserie chicken (Costco, et al)
make a meal of it.
chill. then strip the remaining meat.
simmer the carcass for 4-6 hours. reserve ‘everything’
remove bones.
add celery/carrots/leeks or onion
add wide egg noodles.
add chicken meat, previously stripped . . .
the ultimate chicken noodle soup.
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Ok, what I did:
sauteed some shallots
added in the peeled roasted tomatoes and their juices from yesterday
some water
salt
fresh thyme
brought it to a boil. blended with immersion blender, then scooped some into a separate saucepan and added half+half. heated through, more S+P and some white pepper.
Good, but I think I will pass the rest through a fine sieve.
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I like goulash soup and tortilla soup when it’s cold and rainy.
also, Zuppa Toscana
Blasphemy! 
wow i really bungled that spelling.
Not really. If it’s understood, it’s language (I’m from that school of thought).
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someone recommended this recipe on Twitter today
(post deleted by author)
This is one I’ve had many times.
I usually use stew meat instead of ground round.
The roux is what distinguishes it from regular beef vegetable soup.
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You might also enjoy this thread 
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I had not heard of this, thanks for posting!
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that looks amazing!
love the idea of fresh cilantro on top.
.
I will not be modest and lie, it really was. I kicked myself for not making enough for extended leftovers. But I still have both bone broth and rotisserie chicken, so…
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have you made thukpa? I have only ordered a Tibetan version once. liked it a lot.
