Tomato Soup

npsmama

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!

Red_Elle

What rice was is and was it thoroughly rinsed to get rid of starch, as this could be why

Gryfon

Rice??? Never heard of rice in soup!

Flimber

Seasoning?

ellas9602

I always find ketchup helps rescue tomato dishes!

npsmama

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.

mikeywills

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.

Bad-Boy-Button

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.

meerkatgirl

was the rice cooked when you added it?

wendym

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!