Creamy San Marzano Tomato Soup

[Mosca]

Steve B

From an Android phone:

[Hulagn1971]

This is GREAT! I always went in using the browser on Paprika which can be a PITA to use login passwords for the sites. Thank you!

[mcook2201]

Just saw this, thank you greatly for the hack.

[Richard Chrz]

I still need help on this, I need to try all the tips again, paprika still seems totally confusing to me.

[Mosca]

The battery is dead on my MacBook, and I don’t have a Windows based machine. The Mac is probably pretty close to the same as the iPad, though.

[fkrall]

"...sell 6-9 quarts...." Professional chef or committed amateur? Inquiring minds want to know.

[Richard Chrz]

Definitely not a professional chef, but more of a guy that likes to cook, and have about 50 of my friends wanting to support my endeavors.

I send out weekly offerings of soups, pizzas, various meals, bread,, bbq, and other things I make in my kitchen every week. Started as just bread, then pizza dough, and they just kept asking for more of what I was making for myself, especially bbq.

[jlazar]

Richard Chrz Richard. This soup is fantastic. Followed your recipe except for cutting the onions by half and replacing half of the oregano with Basil leafs. Thank you so much for sharing. My picture can't match yours but the soup is wonderful.

[Richard Chrz]

Looks like a big batch of yum!, I’m so glad you enjoy it! It’s so easy too, isn’t it!

[Donw]

Richard Chrz Made your recipe for my wife, the tomato soup lover, for lunch. Big hit. Thanks.

[Richard Chrz]

Thank you for sharing Donw , I'm super happy to hear others are enjoying it. More than a bit intimidating sharing a recipe with such an experienced group of talented cooks. I was a bit nervous.

[Finster]

Popped back in to update that the leftovers freeze well.
I had this in the freezer for about 6 weeks. Heated from frozen on the stove top, and taste and texture were borh good.

All American classic comfort meal...grilled cheese and tomato soup

[Andrrr]

I’ve had that perfect comfort meal twice over the last two days. Thanks for the update on the soup.

[Richard Chrz]

My wife and I had that same meal on Monday! Had similar results, as I chose to freeze some to test,

[Skip]

Finster did you freeze it with the cream in it or before you added the cream?

[Richard Chrz]

You add cream like in the recipe. Because when making you bring the soup back up to a low simmering boil, and then holding again gives it enough time for the cream and the cheese to truly be absorbed into the soup.

P.s. I just had some from our freezer as well, and it really worked well from frozen.

[Finster]

I froze it with the cream already in it.
There really isn't much cream in the recipe so I took a chance that it would freeze ok. It worked out fine. I did not add anything to the reheat. Just a low slow simmer from frozen and added some black pepper at the table. Considered adding a sprinkle of parm if needed, but it wasn't.