Just read Miss Nellie’s post on condensed tomato soup to can. Can’t wait to try it when I have eight pounds of tomatoes. But… I’m craving tomato soup today. When I worked in a local restaurant, the cook made tomato soup from tomato juice and cream. Does anyone have a technique for substituting tomato puree and whole milk?
Or should I just get brave and wing it? I’m worried about ratios and curdling mostly.