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Pot of fresh puree, how to make tomato soup?

Not asking for a recipe--inquiring about proportions of main ingredients.

I put lots of maters through a mill, thinking I'd make soup. But all recipes for fresh tomato soup call for X pounds of tomatoes, not X cups of puree. Now I don't know how to determine the correct proportions of puree, stock, etc.

I wanted to make one batch of soup, then can the rest of the puree, so we can have fresh mater soup this winter. (You can't can the soup itself--it's not safe.)

If anyone has any ideas, or finds a recipe that calls for X cups of fresh puree, please let me know. Thanks!

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