I just made a (double) batch of the Deal Island Summer Tomato soup you posted last week. It is really good!
One thing I needed was a food mill (you sent me a suggestion) but when I talked to my mom, she said she had one. It’s old - she used to make apple sauce from some old apple trees on the place - they don’t produce any more so the food mill was stored away. Bottom line - I didn’t like the result. Either it wasn’t working correctly or my expectations were too high for what I was going to get. I ended up using the blender to puree everything and I’m quite happy with that result. It’s a thicker soup probably, with a little more texture, but it’s going to be some kind of good this winter!
The yield was about 5 quarts and it used up almost a roasting pan of tomatoes (8 pounds for a double batch) so that is ALL good, especially since I have another large batch of ripening tomatoes on the vine. I am making one more single batch, probably tomorrow (I’m worn out from all the chopping today) and instead of using the green peppers, I’m using a jar of roasted red peppers - can’t wait to see what the taste will be like - should be rather yummy.
Thanks again for the great recipe.
I’m glad you like it. I’m sure it would freeze just as well the way that you made it, as ours does. It’s one of two favorite soups I try to keep extras of in the freezer, but the tomato one is so work-intensive that I don’t always keep up ;-)