Chitowngirlintx Posted May 28, 2013 Share Posted May 28, 2013 I'm hoping some of you more seasoned home chefs can help me with this. I made a batch of tomato basil bisque and it was delish! The issue I had was while eating it, I had these tough skins that had rolled up like a small string in the soup. It was all tomato skins. I'm sure it's not a problem to eat them but they were kind of icky with the texture of the rest of the soup. Did I not blend it long enough? Should I skin them before I dump them int the blender? Did I roast the tomatoes too long? Thanks for any advice. String soup is only funny when Bridget Jones makes it. Lol Link to comment Share on other sites More sharing options...
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