Clean and simple fresh yellow tomato soup recipe - Rhubarbarians (2024)

FAQs

What can I put in tomato soup to make it taste better? ›

A small pinch of baking soda will tame any unwanted acidity in the soup.

Tomato soup is better with milk because it makes it creamier. You can add water if you have no milk or want to keep dairy-free but it will change the texture.

Some recipes call for peeled tomatoes to achieve a smoother texture, while others leave the skins on for a more rustic look and added nutrients. It's a matter of personal preference, so you can choose to peel them or not based on your desired soup texture.

Olive oil and butter – They create the soup's rich base. To make this recipe dairy-free, feel free to use additional olive oil instead of the butter. Carrots, onion, and garlic – These aromatic veggies give the soup savory depth of flavor. Balsamic vinegar – It adds sweetness and tang.

Use Herbs and Seasonings

Add chopped fresh basil or parsley at the end of cooking to bring out that rich tomato flavor. Turn to your pantry for seasonings like fresh cracked black pepper, Italian seasoning or oregano, stirring them in while the soup is still cooking.

The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.

That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar.

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.

Why does my milk always curdle in tomato soup? ›

Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.

Sometimes, all you need to do to thicken your tomato soup is to let it simmer and reduce. Allow your soup to simmer uncovered for a longer period, allowing the excess liquid to evaporate. This method concentrates the flavors and naturally thickens the soup.

If you can skin and seed your tomatoes before making the soup you don't have to strain it. But this is time consuming and I found it just easier to strain. Put all the strained soup back in the pot and add the salt and sugar to taste.

Boil the tomatoes for 30 to 60 seconds. Watch carefully as smaller tomatoes will need less time; you don't want the tomatoes to start cooking. You'll know the tomatoes are ready to be removed when the flesh starts to wrinkle, and the skin starts to peel away from the flesh.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

Salting tomatoes is the #1 way to bring out the natural flavor of tomatoes. I will get back to this in a bit. Noted world-famous-expert-Chef Thomas Keller put it very succinctly: Salt enhances flavor while {black} Pepper adds flavor OR changes flavor. And Pepper is one my most beloved things in the culinary world …

Salt (just a pinch): Adding salt might sound a bit counterintuitive; however, salt working with the acidic tomatoes will reduce their overall bitterness. Dried Oregano (crushed in your hand before adding): The released oils will help to reduce the bitterness. Keep the faith, and keep cooking.