Tomato Soup

lilibeth

dealwithdebtdot wrote: »

A Gastric helps to get the tomato soup a bit more 'Hienzy'. Simply put some sugar and white wine vinegar in a pan and boil until the sugar has melted then pour the gastric into the soup. Hienz tomato soup is very sweet so I think I would put a good 2 tablespoons or maybe more to 1 tablespoon of vinegar (you might want to bit some water with it a traditional gastric would be equal quantities.) Hard to tell exactly all depends on the acidity of the tomatoes.

Watch out for the vinegar fumes up your nose though!

Thanks guys.

@Pink, do I have to do it all Jaimie Oliver, can't I just chuck it in a pan like I do with my other soups? Oh and I don't do cream it's too expensive can I use milk. (are you starting to wish you hadn't answered?:p:o:D)

@Penny I agree, and to think I was expecting to be vilified for this, still time enough yet for that to happen.

@Dealwithdebtdot A 'Gastric??'
I've never heard this term outside of medical/nursing terminology.
Go on expand on it for MS Thicko here.

nesssie1702

I saw this recipe being made on "Indian Food Made Easy" and thought it looked like Heinz Tomato

http://www.bbc.co.uk/food/recipes/database/angloindiantomatosou_89984.shtml

lka200

Lilibeth i doubt if you will be able to make it taste like heinz without some cream?

dealwithdebtdot

lilibeth wrote: »

@Dealwithdebtdot A 'Gastric??'
I've never heard this term outside of medical/nursing terminology.
Go on expand on it for MS Thicko here.

Can't really expand on it. I learnt about it about 20 years ago when I trained as a chef (god, can't believe it was so long ago). I can still remember my head chef telling me about it...everytime we made tomato soup in the restaurant we addedd a gastric. Thats kinda all I know!! Just rember him saying do this and it'll make it taste like hienz! It does work though! Promise. Give it a go.

nesssie1702

I think that the spelling is gastrique?

there's some more info on Wikipedia

http://en.wikipedia.org/wiki/Gastrique

soappie

Lillibeth - if you look at the ingredients on a tin of Heinz Tom Soup, they add milk powder not cream. I guess that would act as a thickener as well

dealwithdebtdot

nesssie1702 wrote: »

I think that the spelling is gastrique?

there's some more info on Wikipedia

http://en.wikipedia.org/wiki/Gastrique

Spelling never was my strong point!

nealtipper

Lillibeth - Its probably not the cheffy!! thing to do but i use a reasonable tomato sauce to finish a basic tom soup

recovering_spendaholic

I don't think you ca beat the taste of heniz soup either but I know that it is full of additives and sugar etc. I make my own cream of tomato by mixing a jar of passata, the empty jar filled with water, an onion (unchopped), a clove of garlic (whole), a whole stick of celery, a bit of Splenda or sugar, salt and white pepper. I simmer it all together for about an hour and a half and then remove the vegetables and let it cool. When it is cool I mix in some Marvel (about 2 tbs) and whisk it until it is dissolved and then re-heat it carefully. If i am feeling extravagant I use a splash of double cream (single cream curdles). It is nice but I don't think you can beat Heinz, particularly with broken up ritz crackers in!

freyasmum

I don't like heinz soup. It's too bland and tasteless to my palate

One of my clients gave me a 'recipe' for tomato soup once. All it was, was 1 pint of whole milk and some tomato puree - i'm pretty sure it was a whole tube of puree - season and you're done.

I wonder if that would be anything like it?