Roasted Garlic and Tomatoes Soup Recipe | ChefDeHome.com (2024)

FAQs

Is tomato soup better with milk or water? ›

The standard direction for a can of condensed Tomato Soup is to put the condensed soup in a saucepan, fill the can with water, add the water to the pan, stir, and heat just to the point of simmer. BUT. It's MUCH better with Milk, which makes it a creamy tomato soup, a bit more like a tomato bisque.

When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.

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.

Using low-sodium or no-salt-added broth or stock as the base for the soup. Adding herbs and spices for flavor instead of salt, such as bay leaves, thyme, pepper, cumin, garlic, and onion. Using unsalted versions of other ingredients, such as canned tomatoes or vegetables.

A small amount of sugar can help round out the flavor, while too much can make it overly sweet and potentially ruin the dish. Adding sugar may also reduce the acidity in a soup, making it taste less acidic. What makes tomato soup taste good?

To 'smooth ' the taste of tomato soup, add a pinch of sugar to lesson the acidity. Milk or a swirl of cream can also be added for a richer flavour.

Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.

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

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Does milk thicken tomato soup? ›

For those who shy away from dairy or have an allergy, coconut milk is a dairy-free way to thicken up tomato soup and make it just as (if not more) decedent as dairy milk. All types of milk will make soups richer without adding a thickener like cornstarch or flour and often positively impact flavor.

Size Matters. Here's the obvious one: Tiny tomatoes don't need to be peeled. Large heirloom varieties, with their tender skin, don't need peeling either. Hearty beefsteaks and those varieties bred for canning (such as plum or roma) have a pretty thick skin that wouldn't be welcomed in smooth sauces or soups.

A bisque is a thick, creamy soup made with puréed shellfish or vegetables. A soup is a thinner, broth-based dish that can be made with a variety of ingredients.

Detailed Ingredients

Tomatoes (Tomatoes, Tomato Puree, Citric Acid), Water, Heavy Cream, Onions, Contains 2% or less of: Butter (Cream, Salt), Seasoning (Sugar, Salt, Spices), Corn Starch, Extra Virgin Olive Oil, Garlic and Nisin Preparation.

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.

Start by combining one can of tomato soup with a can full of milk, as you usually would. We're not using water here. I usually use 1% milk, but if you aren't calorie conscious and have it on hand, of course it would be even better with half and half or heavy cream.

As many have said, it's due to the acid in the tomatoes. I have the problem sometimes and no problem other times. I have read of a unique way to fix it: add a little bit of baking soda to the soup before adding the milk. The baking soda neutralizes the acid in the tomatoes.