Comments on: Roasted Tomato Soup

By: Erin, The $5 Dinner Mom

Erin, The $5 Dinner Mom — Sun, 15 Nov 2009 20:15:14 +0000

@bridget {bake at 350}, With every #fail, comes an even better success!!!

By: bridget {bake at 350}

bridget {bake at 350} — Sat, 14 Nov 2009 22:50:03 +0000

I had a #FAIL last week in the baking department. You made me feel better…thank you!

By: Jessica Nunemaker

Jessica Nunemaker — Sat, 14 Nov 2009 03:14:34 +0000

There is nothing more frustrating than an experiment gone wrong — especially when it involves fresh garden stuff!

I completely feel your pain.

By: clara

clara — Fri, 13 Nov 2009 22:34:09 +0000

It is heartbreaking to throwout a meal you worked so hard on and part of your preserved summer produce. Never thought of freezing tomatoes but I would hate to lose any of the cans of tomatoes from our summer crop. We spend many a Saturday afternoon July-September in the kitchen sweating over pots of boiling water to have enough of our home grown veggies to last us. They are precious.

By: Becky

Becky — Fri, 13 Nov 2009 20:57:56 +0000

Erin- Homemade Tomato soup is one of my family’s favorite meals. The recipe I use calls for tomato sauce in addition to the chicken broth. It’s 16 oz tomato sauce to 3 cups broth and 4 cups tomatoes. Hope that helps!
Becky

By: Erin, The $5 Dinner Mom

Erin, The $5 Dinner Mom — Fri, 13 Nov 2009 17:36:35 +0000

@Megan,

I didn’t save it…but that’s a good idea…it was just “too much”…after a taste, I couldn’t imagine using it for anything!

By: Alisa - One Frugal Foodie

Alisa - One Frugal Foodie — Fri, 13 Nov 2009 16:20:18 +0000

I can certainly relate. Such good intentions, good ingredients, and a flop. Funny thing is, I recently made a tomato soup that was similar (sans roasting) with all garden fresh ingredients. It was pretty good, but something was still amiss … it was the chicken broth! Thanks for the help, I am roasting and going all veggie with it next time

By: Megan

Megan — Fri, 13 Nov 2009 14:18:06 +0000

I understand that you probably used the chicken stock because you had it on hand, but if you’re making a vegetable-based soup you should really use vegetable broth! Especially if you’re using homemade stock, which has so much more flavor, you’re going to get a lot of the taste of the meat.

Did you save the soup? You could use it as a base for a chicken casserole instead of canned soup.

By: Susie's Homemade

Susie's Homemade — Fri, 13 Nov 2009 13:53:13 +0000

I am so sorry for your loss:-)

By: dawn

dawn — Fri, 13 Nov 2009 04:26:31 +0000

oh erin i’m so sorry!! i roasted, pureed and froze a TON of tomatoes with hopes of doing the same thing, so i understand all the work that goes into getting enough to do anything with. i did have one turn out nicely, but i completely crossed my fingers & made up the recipe, which was milk-based. don’t know how you’d do that dairy-free, whether soy would be too …soy? hmmm coconut milk? don’t give up; i hope you have better luck w/ the next batch!!!