Homemade Tomato Soup | Easy Tomato Soup Recipe | A Clean Bake (2024)

FAQs

Why do you add baking soda to homemade tomato soup? ›

A small pinch of baking soda will tame any unwanted acidity in the soup.

It's not necessary to peel tomatoes. However, if you want an ultra super duper smooth consistency, please do remove the peels. After the tomatoes have roasted and cooled a little, you could easily pinch them off (and discard). The skins leave a little texture in the soup (which I don't mind, however, some people may).

- Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic. - Turn regular pasta into ramen noodles--add 2 tablespoons of baking soda to 2 quarts of salted boiling water. Cook pasta according to package directions.

Tomato soup is better with milk because it makes it creamier. You can add water if you have no milk or want to keep dairy-free but it will change the texture.

For the most intense tomato flavor, include a couple tablespoons of tomato paste. To get the most out of it, add it to the pan when aromatics like onion and garlic are softened, but before adding the tomatoes. Let the paste cook, stirring frequently, for a few minutes, or until it starts to darken in color.

If you can skin and seed your tomatoes before making the soup you don't have to strain it. But this is time consuming and I found it just easier to strain. Put all the strained soup back in the pot and add the salt and sugar to taste.

Boil the tomatoes for 30 to 60 seconds. Watch carefully as smaller tomatoes will need less time; you don't want the tomatoes to start cooking. You'll know the tomatoes are ready to be removed when the flesh starts to wrinkle, and the skin starts to peel away from the flesh.

You don't need to worry about removing the seeds if you're making a soup or sauce.

Heavy cream is the best way to get that classic creamy flavor we know and love. In its place I have tried, to no avail, every other dairy for creamy tomato soup: half-and-half works in a pinch, milk makes the soup too thin, and yogurt is too acidic.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How do you add milk to tomato soup without curdling? ›

It curdles when the temperature of the soup is at a certain point, and must be cooled down a bit before adding milk or cream. One of the best ways to keep milk from curdling in tomato soup is skimmed milk or condensed milk.

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.

Tomato paste has a concentrated tomato flavor and earthy sweetness that other tomato products (and even fresh tomatoes) cannot beat. You'll only need a few tablespoons of the stuff to pump up the flavor of tomato soup, so dose out the rest of the can and freeze for future use.

Tomatoes have a high water content, and the addition of broth and cold water can lead to a thin tomato soup, especially when you're making the dish in a slow cooker. Here are a few tips that will help you prevent a watery tomato soup: Drain the liquid from canned tomatoes.

Adding baking soda to a soup raises the pH and contributes sodium ions, both of which make the pectin that holds many vegetables' cell walls together break down faster. The result? Restaurant-level creaminess.

Even a small amount of baking soda significantly raises the pH of the sauce. While this reduces acidic taste, it also tamps down on the brightness that gives the tomato complexity.

And adding a ½ teaspoon of baking soda to simmering carrots or broccoli for pureed soups helps the vegetables break down quickly and create restaurant-level creaminess.

Gardeners will want to keep a little baking soda on hand when they're putting in their tomato plants in spring because sprinkling some of this ingredient into the soil can prevent certain kinds of produce from tasting dull and gives your tomatoes a boost of sweetness come harvest time.