Comments on: Times Two Tomato Soup

By: James

James — Mon, 09 Nov 2015 15:40:39 +0000

In reply to carrie.

Hi Carrie,

Sorry for the late reply and thank you for your response.

Unfortunately this doesn’t help me that much. For now I am using cubes and might experiment with making me own at some point. The liquid stock that I have found almost contains sugar as well so because of that I didn’t bother with that as it is more expensive and probably isn’t that much better in the end.

I recently moved to Antwerp in Belgium and have some problems locating all ingredient for a sane lifestyle. Even baby spinach is a problem where I was super easy to find when I was living in San Francisco. And so that is why I started making more soups instead of smoothies, but encountered the challenge of finding sane chicken or vegetable stock.

By: carrie

carrie — Mon, 05 Oct 2015 11:32:43 +0000

In reply to James.

Hi James – not sure where you are located. In the US I buy my liquid stock from Trader Joe’s. You are right that stock cubes can contain all sorts of stuff. I sometimes use Rapunzel brand powdered stock (in jar not cube). Home made is best in terms of purity, flavor, and ‘body’ – it has a richness that you just don’t find in store stock, -but it is pretty impractical for most people especially in soup season where one pot of soup can take 2 pints of sock. Hope that helps, somewhat?!

By: James

James — Sat, 03 Oct 2015 10:40:21 +0000

Hi Carrie,

What I usually struggle with with soups is to find a sane chicken stock. Those little cubes contain sugar, liquid stock and broth often contain dextrin, etc.

What do you recommend? Is making your own the only viable option?

By: MIke tickle

MIke tickle — Sat, 30 May 2015 06:04:40 +0000

Possibly one of my favourite soups – and it freezes/reheats well so is ideal for making batches and freezing for work lunches. I’ve taken to adding a bit of finely chapped chorizo to it for variation.

By: carrie

carrie — Fri, 08 May 2015 19:27:08 +0000

In reply to Esther. Oh my gosh Esther - you are so right. Corrected! Thank you, thank you!

By: Esther

Esther — Tue, 14 Apr 2015 18:39:41 +0000

Hi Carrie,
I love your writing, and miss you on the podcasts – as a matter of fact, I no longer listen to them.
I also enjoy the recipes and appreciate the addition of metric weights.

But not this time… 2 lb tomatoes converted to 200 (two hundred) gr.? More like 900 (nine hundred) gr. is what it should be…

By: carrie

carrie — Sun, 26 Jan 2014 00:22:10 +0000

In reply to Tony. Tony - your comment made me smile as wide as the ocean! THANK YOU!!!!

By: Tony

Tony — Tue, 21 Jan 2014 12:16:42 +0000

Amazing! Every time I make a recipe from this site, I laugh with joy when I first taste it. And this soup was hilarious. Carrie, you’ve excelled yourself. Even with my old useless blender, my way too thick home made Greek yoghurt, and my total lack of ability in the kitchen (I’m getting there though), this soup was incredible. My wife will be home in an hour and I just know she’ll ask me how much I paid the chef.
Carrie, for providing amazing SANE recipes and making a complete incompetent look great in the kitchen, “go raibh míle maith agat” (thank you a thousand times).

By: carrie

carrie — Sun, 01 Dec 2013 02:01:44 +0000

In reply to Andrea M.. Hi Andrea - glad you are loving the soups! Can you replace the sugar with the same amount of xylitol to get the same sweet effect without the bad stuff?

By: Andrea M.

Andrea M. — Sun, 01 Dec 2013 00:09:47 +0000

Absolutely fabulous tomato soup! I’ll never miss the butter or half-and-half from my regular recipe. I confess I did have to add one tablespoon of raw sugar to the whole batch, only because I like my tomato soup just a little bit sweet. Thanks for another great recipe, Carrie! 🙂