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Last updated 11/4/2021 at 8:40am
Some area gardeners have lots of green tomatoes box ripening. They are great for soups and sauces but not as exciting for salads or other fresh tomato recipes. I recently came across this recipe for Cream of Tomato Soup on the www.asweetpeachef.com website. With the addition of a stalk of celery and substituting evaporated milk for almond milk, this is nearly the flavor and texture of Campbell's. Following is the recipe as posted, with my changes following in the notes.
Cream of Tomato Soup
2 Tbsp olive oil
1 medium red onion, diced
2 carrots, peeled and diced
3 cloves garlic, minced
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