I spent an hour and a half making tomato roasted garlic soup and i do not like it. I got the recipie from the local City Paper who got it from a Cafe I really like.
I did not have 4 oz of cream sherry so i substituted it with 3oz water 1 oz balsamic vinegar (i love balsamic vinegar). The recipie also calls for 1 tablespoon of honey, 3 cups plum tomatos, one large spanish onion, 2 cloves crushed garlic, 1 roasted garlic bulb, and 1 pint of cream.
I also reduced the cream to half a pint to make a healthier soup.
If you have not figured out what the problem is with the soup by now i will tell you. It is too sweet. Roasted garlic is sweet, honey is sweet, and reduced balsamic vinegar is sweet. I feel that if i had used sherry it would still be too sweet. The next time i make this soup (if ever) i will be halving the honey, reducing the roasted garlic and adding more sauted garlic. The cream is still up for debate.
