Cream of Tomato Soup Recipe | I Can Cook That (2024)

FAQs

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

To thwart the curdling tendency, changing procedures will render a smooth tomato soup. Heat the tomato mixture and cream separately, then slowly add tomatoes to the cream near the end of the cooking process. Once mixed, heat the mixture gently to 180 degrees. Do not boil.

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.

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Add tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30-40 minutes. Add the cream to the soup and process it in a blender (small batches work best).

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.

Is tomato soup better with milk or water? Tomato soup is better with milk because it makes it creamier.

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.

How to add egg to soup without curdling? ›

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

Tomato soup may offer numerous health benefits, including cancer-fighting properties and improved fertility in men. It may also benefit heart, skin, and bone health, among others. These benefits are mainly due to the many plant compounds in tomatoes.

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!

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

Temper the milk before adding it to the soup by gradually adding small amounts of the hot liquid, warming the milk slowly; then add it to the soup. Add a little heavy cream to the soup to help prevent curdling. In milk-based soups, add acidic ingredients, such as tomatoes and lemon juice, to the milk mixture.

One common method to prevent your creamy ingredients from curdling is to stabilize the sauce by starting with a roux, which is a mixture of equal parts flour and fat (often butter).

To avoid this, Recipe Tips stresses that you should never add these ingredients to a boiling soup. Turn the soup down to a simmer before adding the ingredients, then leave it on low heat until finished. Additionally, it may be wise to gradually heat your cream products before adding them, so the change is less drastic.

When you want to add a cold liquid to a hot liquid you must temper the cold one beforehand. Start by pouring the cold liquid, in this case cream, into a container and then ladle some of the hot liquid, soup, into it. Stir the two together, to raise the temperature of the cream, and then pour it into the hot soup.