Tomato Recipes | Tomato Soup (2024)

FAQs

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

If you've ever made a tomato soup and fished out some tomato skin, you know it's not always the most appealing texture. Sometimes, you want the smoothest, silkiest texture for a sauce or soup possible, and for those cases, it is ideal to use peeled tomatoes.

A small pinch of baking soda can help balance the pH levels and reduce the overall acidity. This can result in a milder and less tangy flavor, making the soup taste better! Also, if you want a tomato cream soup- it'll help prevent the milk from curdling when added!

Freezing tomatoes is the easiest way to keep ripe tomatoes until you're ready to use them. You don't have to peel them first—in fact, the act of freezing them itself makes the tomatoes insanely easy to peel!

You can sauté minced garlic in a bit of olive oil before adding the canned sauce to release its flavors. Onion: Chopped or minced onions, whether white or red, can provide a subtle sweetness and depth of flavor. Sauté them before adding the tomato sauce. Basil: Fresh or dried basil is a classic herb t.

Generous amounts of potassium contribute to well-functioning muscles, nerves, and a healthy blood pressure. Vitamin K in tomato soup is good for bones and supports blood clotting. Minerals like calcium and phosphorus in tomato soup play a role in bone formation and help maintain strong bones.

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.

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.

What tomatoes are best for homemade tomato soup? I like to use plum or roma tomatoes for homemade tomato soup because they have the best flavor when roasted. I recommend using garden fresh or organic to keep the soup as flavorful as possible!

Why does my homemade tomato soup taste bitter? ›

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.

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.

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.

Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. Tomatoes do not need to be blanched before freezing. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed.

The easiest way to preserve tomatoes is to freeze them. You don't need to blanch them, you don't need to peel them. Just rinse, dry, core, and put them on a small tray or plate in the freezer.

Tomatoes will last in the freezer for about six months. After that, they start to lose their flavor and might become freezer burnt. When you're ready to use your frozen tomatoes, just let them thaw at room temperature. Once they've defrosted, the skins peel right off!