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So how did you end up making your soup? Curious minds want to know!
After skinning all the tomatoes i cooked them till soft in a large pot then used an immersion blender to get a finer consistency then added garlic ,Basil,Oregano,cup of ketchup,salt pepper, then made a roux of butter and flour and light cream threw that in to thicken it up.That was basically it,into a bowl and called it Tomato soup. For a first time it turned out very good.
Tomato soup sounds great however it is one of the recipes I just cannot get to be edible after it is finished cooking.
I don't know what I do wrong and whatever it is I do it wrong every time I have tried to make tomato soup.
Oh well, not that big of a deal in the overall picture.
To make a thicker, creamier soup, put 1 cup of your soup mixture into a blender and add a heaping TBSP or two of corn starch, blend until well mixed, then return to a low heat stirring until thickened.
If you want a pureed soup texture, blend the whole recipe once all your vegetables are cooked. I do this with my red pepper soup recipe. Delish!
At least six orange tomatoes (less acidity, apparently), cut in half and roasted with four cloves of garlic, all with a little bit of olive oil.
Saute one chopped onion in butter or ghee. Add tomatoes, garlic, 1 tsp of Italian herbs spice, 1/2 tsp smoked paprika, pinch of cayenne, salt and pepper to taste, and 2-4 cups of chicken broth. Simmer for a while, then blend together.
Tin tomatoes
Leeks or Brocolli or both
Garlic
2 Ham stock cubes.
Pepper.
Put the tomatoes into a pot and used a hand blender to mash them down..
Add the same amount of water as the empty can
Place a handful of leeks or brocolli into the mixture adding garlic any sort I use a tube as its handy..
Add the meat cubes..
Cook for 15 mins until the veg is soft and serve with some parsley on top if you like that.... I also like some Parmesan cheese on top.. but not to everyones taste... Cheap , fast and good for you..
Think i'm pretty much there, i'll buy some cream and the grilled cheese sandwich stuff. was wondering if a roux is needed to thicken up the soup.
Yes, roux! Be sure to simmer a short while to cook the raw flour taste out.
My recipe includes some baking soda which I highly recommend. I only use home-grown tomatoes for this recipe although in the winter a jar of home-canned or fresh frozen will work.
If you want a cream of tomato soup the soda will take the raw "edge" off the tomatoes without removing the fresh taste. That's much in the way that a dollop of wine or balsamic will work in a pasta sauce.
I love these tomato soups! Always been my favorite.
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Fast Tomato Soup
