Simple Tomato Soup Recipe | Easy Wholesome (2024)

FAQs

What can I put in tomato soup to make it taste better? ›

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 milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly.

- 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.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Olive oil and butter – They create the soup's rich base. To make this recipe dairy-free, feel free to use additional olive oil instead of the butter. Carrots, onion, and garlic – These aromatic veggies give the soup savory depth of flavor. Balsamic vinegar – It adds sweetness and tang.

Crushed tomatoes walk the line between smooth purees and chunkier diced tomatoes. We use them in quick-cooking sauces and soups where their sweet, bright flavor can shine. Our highest-ranking crushed tomatoes were chunky, with relatively few pieces of unpleasant, plasticky skin left in.

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.

You will want to peel your tomatoes any time you're looking for a completely smooth texture – preparing a hot soup or stew or tomato sauce, for example. A lot of this comes down to preference, though. You do not need to peel your tomatoes if you don't mind the skins.

If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.

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.

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.

Particularly for soups made with tomato bases, a pinch or two of sugar can help round out any flavors that taste a bit too sour or bitter recommends Le Cordon Bleu. Of course, as with any recipe, it can be helpful to taste and adjust as you go, so your soup doesn't end up too sweet to serve.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Well, if you really want to amp up the taste of your tomatoes, cream of tartar is your answer. Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic.

Balance with herbs and spices

Herbs and spices can do wonders to balance the acidity in tomato soup. Consider adding a sprinkle of dried basil, oregano, or thyme to enhance the flavors and mask any overpowering acidity. Fresh herbs like parsley or cilantro can also add a burst of freshness to your soup.