Tomato Soup

lilibeth

dealwithdebtdot wrote: »

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.

Thank you all I really appreciate it and I'm now going to try the gastrique thing.

sparky75_2

OK I have never ever actually posted on the net so please be gentle but I think its time, I feel like I know so many of you anyway as I read the old style pages everyday.

At the place I used to work I had to regularly put this on as the soup of the day because it sold so well and I was told it tasted just like Heinz tomato soup but it has none of the nasty added things tinned soup gives you

Really sorry but I have no proper measurements as I do everything by eye

saute in some butter or margarine chopped onions, carrots and celery add some flour to make a roux and cook for a little while on a gentle heat to stop your soup tasting floury, then add a generous amount of tomato puree, stir well, at this stage its not going to look pretty!

Then slowly add stock as if you where making a white sauce until you get the consistency you desire, simmer on a low heat for a little while and blend, add either some milk or cream and more stock if it is thicker than desired, season to taste

You can add garlic, chilli, basil, coriander, different stocks to make different soups ie tomato and basil, tomato and coriander etc but you all know that. I have been reading old style for many years ;0)

Hope that makes some sense to someone, it really is a lovely soup

OK now to breathe deeply and relax! I did it, I posted on mse :0)

Kentishmaid_2

Sparky75
I felt great after my first post and celebrated with a coffee and chocolate biscuit!

As I have all the ingredients for your recipe and it won't take too long I'll have it today with crackers.
Thanks all.

Kentishmaid

sparky75_2

Kentishmaid wrote: »

Sparky75
I felt great after my first post and celebrated with a coffee and chocolate biscuit!

As I have all the ingredients for your recipe and it won't take too long I'll have it today with crackers.
Thanks all.

Kentishmaid

I have just realised that I didn't put that once you have added your stock you should simmer the soup for a little while before blending!

Thank you for the reply and maybe I'll go make myself a coffee now

Boodle

I realise you have a good few to try there, but couldn't stop myself sharing ours

We usually have this at least once a week - OH and DD love it (as do I )

It is simply a 500g carton of passata, 250ml milk (made up from dried) with enough sugar and salt to suit your taste. I realise the addition of sugar and salt stops it sounded as healthy, but my reckoning is it is still probs healthier than a tin and makes it worth it in yumminess! Like you say, there are loads of tomato soup recipes out there, but none with that creamy tin-taste For what it is worth, I add less salt and sugar before dishing up DD's, then more for us and she still wolfs it down - I guess her palate hasn't been brought up on processed stuff so we are still "suffering" from it a bit... I add about a heaped tbsp sugar for us and a good ole pinch of Maldon

vivaladiva

I'm so glad the subject of tinned soup has been aired - my kids love tinned tomatoe soup and every recipe I've tried so far has been wrong. A big problem is the texture of homemade tomato soup - if you use chopped tomatoes it tends to be gritty - presumably from blitzing the seeds, but even with passata you don't get the smoothness. I bought a mouli sieve last year and have been meaning to try that - it did a great job on blackberries, but it's a bit of a faff. Are any of these receipes souper (sorry, couldn't resist:o) smooth?

recovering_spendaholic

I think the only way to get the supersmooth Heinz consistency is to use Tomato juice not pasata or tinned tomatoes. Even then I don't know if it would be velvety smooth like Heinz though - but the UHT tomato juice is generally smoother than the bottled or fridge carton stuff.

sparky75_2

vivaladiva wrote: »

I'm so glad the subject of tinned soup has been aired - my kids love tinned tomatoe soup and every recipe I've tried so far has been wrong. A big problem is the texture of homemade tomato soup - if you use chopped tomatoes it tends to be gritty - presumably from blitzing the seeds, but even with passata you don't get the smoothness. I bought a mouli sieve last year and have been meaning to try that - it did a great job on blackberries, but it's a bit of a faff. Are any of these receipes souper (sorry, couldn't resist:o) smooth?

After blending the soup I posted up is smooth, I think that's why it was so popular with my customers and why my husband likes it so much, its his all time favourite

Boodle

Just heating the passata with milk turns out perfectly smooth IMO - the passata is just Asda smart price one and we haven't found it gritty. The secret seems to be to let it gently heat through for about 10 minutes - I once impatiently tried to bring it up to a simmer and it went sort of gloopy in places

Lynn11

We made tomato soup from a receipe on net mums and it was really tasty and DD loved it too. We will need to make this again in the near future, as firstly we are making carrot & potato soup which is smooth also.