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lain yaml/toml If you’re not remembered, then you never existed. :marseylain:  4mo ago (image post) 319 thread views #242787

Homemade tomato soup from the instant pot.

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Follower of Christ :marseyandjesus: Tech lover, IT Admin, heckin pupper lover and occasionally troll. I hold back feelings or opinions, right or wrong because I dislike conflict.

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I'm sure it's delicious but it looks like it came out of a dying person's butthole.

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yeah no clue how to make this look appetizing. almost like the scent changes how you view it :marseyhmm:

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My phone has a built-in filter for taking food pictures. Plus if you put it near some more yellowish lighting it helps a lot. I'm a terrible photographer but those two things usually do the trick for me.

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I'll have to try those tips for next time.

I think defusing the light could also help keep it from being so "shiny"

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Bardfinn would be proud

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:marseyblush#:

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:siren:BARD BOT ALERT!:siren:Current streak was: 0 days 02 hours 52 minutes and 33 seconds

Record is 1 days 13 hours 09 minutes and 59 seconds by TheDunceonFlorist

Its a slow day on rdrama, we've mentioned the behemoth of Garland 7 times less than usual. Quick go check /u/Bardfinn!

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This is shit. Have you ever seen tomato soup? If I made soup like this back in the day, chef would have dumped it out and then fired me.

Seriously, have you never seen tomato soup before?

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Apparently tomato soup is supposed to be completely smooth. There must be a regional difference because I prefer this chunkier style.

Follower of Christ :marseyandjesus: Tech lover, IT Admin, heckin pupper lover and occasionally troll. I hold back feelings or opinions, right or wrong because I dislike conflict.

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This looks a bit chunky for a tomato soup, and the consistency of a sauce. But I'd eat it.

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Surprised most people don't care for it being chunkier - I've always preferred it that way. Not sure where I picked it up...maybe it's just the deli style here? :marseyhmmm:

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I make my pasta e stragioli and other soups like that this thick. I like thick soup.

:#marseyshrug:

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Could probably use more tomato and less of everything else tbh

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Do you have a recipe you usually use? The majority of this cooks down and then is blended with the tomatoes for seasoning.

Follower of Christ :marseyandjesus: Tech lover, IT Admin, heckin pupper lover and occasionally troll. I hold back feelings or opinions, right or wrong because I dislike conflict.

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I like Adam Ragusea's tomato soup and Chef John's tomato bisque recipes. There's some key differences between them, but both have a pretty pared down list of ingredients that really center the tomatoes.

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Adam Ragusea's tomato soup

I'm surprised he uses white wine. I had seen another recipe mention an acid, but tomatoes are the definition of culinary acid - no? Maybe this is a more tangier concept than I what I went for (mild, umami).

Chef John's tomato bisque

This feels closer to what I'd enjoy, though I think I still prefer a chunkier soup :marseyhmm:

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The white wine is a Ragusea staple, he's got a strong preference for acidity. I use a splash of white wine vinegar instead. Coupled with the fennel it's a pretty funky flavor.

Both of these are pureed soups, but Ragusea's recipe works even if left a little chunky.

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@robotron2084

No clue how to take good photos of something like this - ideas?

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It needs some color, maybe paprika could help. I'd also try to minimize reflections. Also as contrast you could drizzle some chili oil and add garnish.

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Yeah I think reflections were the real killer here.

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mm my cat threw some of that up earlier

:marseylickinglips:

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:marseyitsover:

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Don't worry about the color, there's not an easy way to make tomato soup look red like it's supposed to look. Especially when you use soy sauce later. I would probably not blend it as much though (or maybe remove some bits before blending and readding later). Especially don't blend all basil.

That said I'm interested in the 1/2 can of tomato paste. I'm not a burger, so how many tablespoons/teaspoons would this equal? Cause 1/2 can sounds a ton to me, and I would maybe use 2 (max 3. Tbs.

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It would be roughly 2-3tbsp yes.

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Sounds really good based on the recipe but presentation could use some parsley or other chopped vegies on top (maybe do this with the thyme, oregano, and/or basil??) for color contrast. Otherwise it looks like something I filled my potty bowl with just now

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I think I fricked up the angle because it does have greenery from the basil and dark spots from the fire roasted veggies.

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whats it made out of

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just posted recipe.

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can u summarise for me?

if im trying to put on another 80-90lbs will this help or hurt?

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I think you're better off with my previous food post

https://rdrama.net/h/food/post/241085/ribs-on-the-smoker

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:marseyheart#:

that looks like a good mid-morning snack

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lmao wtf is that homie, looks like straight diarrhea :marseyxd:

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:marseygiveup:

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