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Tomato Soup

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  • npsmama
    npsmama Posts: 1,277 Forumite
    1,000 Posts Combo Breaker
    I've just spent ages making tomato and rice soup only to find it tastes horrible and has the texture of wallpaper glue!

    Here's what I did:
    soften onion in olive oil
    added rice
    added tinned tomatoes
    added celery seed, chopped carrots, dried garlic and salt
    added water

    simmered for 30min-ish.

    blended it, tasted it and went YUCK! :eek:

    As luck would have it I made a large quantity in view of freezing some.

    How can I make it edible??

    There's too much to throw it all away!
    "Finish each day And be done with it.
    You have done what you could.
    Some blunders and Absurdities have crept in.
    Forget them as soon as you can."
  • Red_Elle
    Red_Elle Posts: 476 Forumite
    What rice was is and was it thoroughly rinsed to get rid of starch, as this could be why
  • Gryfon
    Gryfon Posts: 1,304 Forumite
    Rice??? Never heard of rice in soup!
    Fluttering about an inch off the ground, I may fly properly one day and soar in the clouds!

    SPC2 #571 - trying to get as much as possible
  • Flimber
    Flimber Posts: 736 Forumite
    Seasoning? :)
  • ellas9602
    ellas9602 Posts: 721 Forumite
    I always find ketchup helps rescue tomato dishes!
  • npsmama
    npsmama Posts: 1,277 Forumite
    1,000 Posts Combo Breaker
    it was basmati rice.

    I've made tomato and rice soup before and it was fab! But of course I didn't make note of the recipe - that would have been too sensible.
    "Finish each day And be done with it.
    You have done what you could.
    Some blunders and Absurdities have crept in.
    Forget them as soon as you can."
  • When you say Yuck what do you mean?

    the flavour decribe it?
    Is it sour?
    Watery?
    Bitter?

    What does it make your mouth do, does it water etc?

    I find that tinned tomatoes on their own are very sharp, and need softening with other flavours with sweetness. Options a little vegetable stock cube, butter, tomato ketchup(mostly sugar), tomato puree, worcestershire sauce. It often needs a bit of body to improve the flavour.
    I had a plan..........its here somewhere.
  • I always add a touch vinegar to tomato soup to bring the zing back to the tomatoes as they sweeten as they cook, but not if I add cream to the dish.
  • was the rice cooked when you added it?
  • wendym
    wendym Posts: 2,945 Forumite
    Rice is tricky in soup, but the texture isn't as important as the taste.

    I'd try a dash of ketchup and a pinch of sugar. Unless of course it's too sweet, in which case ignore me!
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