Creamy Roasted Tomato Soup Recipe - Chowhound (2024)

FAQs

What's the difference between creamy tomato soup and tomato soup? ›

But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.

When Made With Milk, Tomato Soup Should Be Rich And Creamy. Not all soups are created equal. A soup made with milk is usually richer and more luxurious than one made with just water or stock. This addition helps make the soup feel more comforting.

- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.

Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.

This addition helps make the soup feel more comforting. Adding milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly. Plus, the extra calories in milk or cream can make for a more filling soup served solo and without any accompanying sides.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others.

Tomato soup can be a bit thin, especially with the addition of cream at the end of cooking, so flour is added to the sautéing aromatics to thicken the soup.

Baking soda allows you to use milk in your tomato soup recipe without it curdling. If you don't use baking soda, you'll need to use a higher-fat dairy to avoid it separating with the heat and acidic tomatoes.

Why does my tomato soup taste sour? ›

If you don't want to resort to sugar, baking soda, broth or cinnamon, you just have one thing left to do; cook the tomato as little as possible because, perhaps you can't imagine it, but the more tomato it cooks, the more sour it becomes.

For hot soups, you'll need to temper the yogurt to avoid curdling. Add a small amount of warm-but-not-boiling soup to a bowl, whisk in the yogurt, then add the mixture back into the soup.

Heart Health Hero: Tomato soup is excellent for heart health. Thanks to its lycopene content, potassium, and fiber, it helps in lowering high blood pressure and cholesterol levels, reducing the risk of cardiovascular diseases. The soup's low saturated fat content also makes it a heart-friendly choice.

Simple and satisfying, our creamy tomato soup is a lesson in how easy yet delicious home cooking can be. The recipe is adapted from the book Martha Stewart's Cooking School and it's made with five ingredients you probably already have in your kitchen: butter, onion, garlic, canned tomatoes, and stock or water.

1 10-3/4 ounce can tomato soup: substitute 1 cup tomato sauce plus 1/4 cup water.

Once opened, the soup should be consumed within 3-5 days if refrigerated. If you've made the soup from scratch, it's safe to consume within 5-7 days when refrigerated. You can also freeze the homemade soup, in this case, it would last for 4-6 months. How do you tell if tomato soup is bad?