20 Minute Creamy Tomato Soup {VIDEO} - The Recipe Rebel (2024)

FAQs

Is tomato soup better with milk or water? ›

When Made With Milk, Tomato Soup Should Be Rich And Creamy. Not all soups are created equal. A soup made with milk is usually richer and more luxurious than one made with just water or stock. This addition helps make the soup feel more comforting.

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.

Use Flour or Cornstarch

Slowly whisk the slurry into your soup and let it simmer for a few minutes. This will help thicken the soup and give it a slightly thicker texture.

When milk is added to tomato soup, a process called curdling occurs. This is because the acid present in the tomatoes causes the proteins in the milk to denature. Denaturation changes the structure of the proteins, causing them to clump together and form curds.

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.

- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.

Rich in antioxidants

Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others ( 3 , 7 ). Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease ( 3 , 8 , 9 ).

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.

Carrot purée adds an earthy sweetness to balance the acidic tomatoes, and creates a creamy consistency without the need for much cream. A small pinch of baking soda will tame any unwanted acidity in the soup.

Which canned tomatoes are best for soup? ›

Crushed tomatoes walk the line between smooth purees and chunkier diced tomatoes. We use them in quick-cooking sauces and soups where their sweet, bright flavor can shine. Our highest-ranking crushed tomatoes were chunky, with relatively few pieces of unpleasant, plasticky skin left in.

Baking soda allows you to use milk in your tomato soup recipe without it curdling. If you don't use baking soda, you'll need to use a higher-fat dairy to avoid it separating with the heat and acidic tomatoes.

What does bisque mean? A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish.

Many sauce and soup recipes need to be reduced and thickened, which means gently simmering to achieve the desired consistency. With sauces and soups that contain milk, boiling or simmering can cause the milk to curdle. While curdled milk is safe to eat, it is not particularly appetizing.

Garlic and onions make everything tastier! While the soup is cooking on the stove, sautee onions and garlic, adding them into the soup towards the end of cooking. Or for an aromatic that'll give a refreshing flavor, add chopped ginger into the soup while it's still cooking, stirring it in to blend the flavors together.

Half-and-half and butter plus butter

You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups. To substitute for 1 cup (237 mL) of heavy cream, mix 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter.

Potatoes, in general, are a great way to create a thick soup, like this creamy chicken potato soup, but because they need time to cook before they can thicken, they aren't a great option to thicken a soup that is otherwise ready to eat.

When made with milk, tomato soup should be rich and creamy. Not all soups are created equal. A soup made with milk is usually richer and more luxurious than one made with just water or stock. This addition helps make the soup feel more comforting.

Preparation Instructions. SLOWLY MIX SOUP + 1/2 CAN WATER + 1/2 CAN MILK WITH WHISK. STOVE: Heat, stirring occasionally. FOR RICHER SOUP PREPARE WITH 1 CAN MILK.

Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.

Is Campbell's tomato bisque the same as tomato soup? ›

Campbell's® Condensed Tomato Bisque is a delicious, indulgent twist on our classic tomato soup crafted with cream and tasty tomato pieces.

Once opened, the soup should be consumed within 3-5 days if refrigerated. If you've made the soup from scratch, it's safe to consume within 5-7 days when refrigerated. You can also freeze the homemade soup, in this case, it would last for 4-6 months. How do you tell if tomato soup is bad?

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.

Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Dairy is used to create a creamy, silky, decadent texture in soup. But it's also used as a thickening agent. So the right substitution will depend on your ultimate goal – creamy versus thickening.

Yes, adding dairy products like cream, whole milk, or even a splash of heavy cream can help reduce the acidity in tomato soup. The creaminess of dairy can help mellow out the tartness of tomatoes and create a smoother, well-balanced flavor.