Tomato Soup

jobbingmusician

Sounds as if it needs liquid. CAn you be more specific (if you can bear to taste it again :rotfl: ) about what is wrong with the TASTE, rather than the wallpaper texture, and we'll see if we can come up with any inspiration to dilute it down....

hole_in_pocket_2

maybe soften onion,celery,garlic/carrot all together before adding tinned toms wouldnt liquidise(sp) it with rice (too much starch) try adding a tin of cannelini beans instead,just to warm up again dont liquidize(sp ?)

Agutka

Rice in tomato soup is gorgeous. Whole.
But blended?? That may have been the undoing of the soup, although you have made it before...

npsmama

i think i know what the problem was - last time i made it i'm sure i added cooked rice rather than cooking the rice from raw along with the other ingredients.
the rice must have released all it's starch and made the texture so gloopey.
when it cooled down you could actually cut shapes out of the mixture!

i'm afraid i broke with my OS vow and threw it all away. i think it was beyond hope.

i'm scary in the kitchen at the moment - last night it took me three separate attempts to produce something edible!
Right, tonight it's veggie curry...foolproof surely...

Mr_Squiddy

Earlier this evening whilst looking at the relatively bare cupboards in Chez Squiddy I was overcome by the desire for Cream Of Tomato soup, you know, the proper tinned stuff. Having none, I set about trying to make my own. The result was, if I say so myself, rather successful.

You will need:
1 tin chopped tomatoes
Balsamic vinegar (you all have that don't you?)
Sugar
Double cream (single will do)
Salt and pepper

Pour the tomatoes into a saucepan. Ideally (though not necessarily) you should whizz up the tomatoes with a hand blender or similar. Put on to warm.

Make a gastrite by heating approx 1 tablespoon of balsamic vinegar and half a tablespoon of sugar until the resulting solution has thickened a little. Add to the tomato.

Bring the tomato up to a near boil and remove from the heat. Add about 70ml of double cream. Season to taste and add more sugar if it doesn't taste sweet enough.

There you have it. I can't say whether this will save you much money. It is also a pink-ish colour rather than that slightly unnatural deep Heinz red. But it's a fair approximation.

CLARABEL

cool, don't need to cook out the tomatoes much then>?

:j
thanks
clara

Mr_Squiddy

CLARABEL wrote:

cool, don't need to cook out the tomatoes much then?

I didn't because I reduced it all to a puree/liquid with the hand blender before I warmed it up so there wasn't really anything to cook out. I suppose giving the toms five minutes or so simmering wouldn't hurt and might round off the flavour a little as well as thickening it slightly. Don't boil it once the cream has been added though.

MoneyGirl_2

It always works out much cheaper if you make it in bulk. You can freeze the rest. Adding Basil to make it Tom and Basil soup while cooking the toms is nice as well. Also if you want it thick but without cream, you can mix about 2 spoons of corn flour with a little cold milk, make sure it's mixed in really good, then add it to the soup as you would with the cream. That will thicken it. Keep stiring though and don't boil. It doesn't taste as good as with Cream, but it's another option.

ladydriva

hiyas , im wantin to use up tomatoes and creme fraiche, was thinkin of doin tomato soup but unsure how!!!

any help pls

thanx

janet6267

I would love to know also, makes me feel hungry thinking about it.