Tomato Soup - The Best Classic Creamy Recipe (2024)

FAQs

What is the difference between creamy tomato soup and regular 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.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

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.

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.

You can use either depending on your taste. Water is perfectly fine but using milk will make the end product much richer. With most brands, you can use either option. Milk makes the tomato soup creamier, and it tastes better, that way.

Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons.

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 tip comes from food science. Add a small spoonful of sugar to enhance the natural sweetness of the tomatoes. Season with salt in all of the steps (starting with the sauteed onions). This ensures your tomato soup is never bland.

Can you add cream to tomato sauce without curdling? Yes it is a delicious combination. Best to mix cold and then add heat.

How to add more flavor to tomato soup? ›

This probably isn't a surprise, as basil and tomatoes are a delicious duo. But think beyond basil — rosemary and thyme can add earthiness; chives and parsley showered on top add a fresh finish; even freshly chopped mint (maybe with some feta cheese) can add a refreshing pop of flavor to every spoonful.

If your sauce or soup contains an acidic ingredient like wine, tomatoes, or lemon juice, the milk is more likely to curdle.

It can also reduce the acidity of the soup, making it more palatable to those with sensitive stomachs. Additionally, sugar can act as a preservative, helping to keep the soup fresher for longer. However, it is important to note that adding sugar to tomato soup can also lead to some potential adverse health effects.

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.

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.

Although it is likely to change the flavor profile more than other substitutes, tomato soup can work as a tomato sauce substitute. A can of tomato soup can replace 1 cup of tomato sauce. However, because the soup has more liquid than tomato sauce, you should reduce another liquid ingredient by 1/4 cup if possible.

Although tomato bisque is technically a soup, several clear-cut differences separate the two, the most apparent being the ingredients. The critical components for making tomato soup are tomatoes and either chicken or vegetable stock, while tomato bisque adds heavy cream to these ingredients.

Tomato soup tends to be sweeter and more liquidy than tomato sauce, so it's not a perfect 1:1 substitute. We'd avoid using tomato soup for something like pasta sauce, but it can definitely add a nice tomato-y flavor to recipes like this One Pot Italian Sausage Gnocchi Soup, or these Cheesy Baked Beans and Tomatoes.