You’ll never settle for canned tomato soup again! This chunky, home-style soup is loaded with the flavors of rich roasted tomatoes, basil and parmesan cheese…
Video Rating: 4 / 5
Question by Priya: How to make tomato soup smooth?
I want to make tomato soup using tinned tomatoes and was wondering hpw to make my soup nice and smooth. I have tried blending it but that only helps a little bit. Any ideas ???? xxxxx
how much milk??
Best answer:
Answer by Joy
Did you cook the tomatoes first? That worked for me.
Know better? Leave your own answer in the comments!
how long do I roast the tomatoes for? and what temp?
Drool…drool….drool….
You should add 2 tbsp of cream.
add milk
I have an immersion wand. You get a cheap one at the supermarket. These are used for making smoothies and are fantastic for creaming your soups. You just plug it in and do it in the same pot. No mess to clean up. You could also use a food processor, just be careful with the hot soup and make sure the chute is openned. The heat will explode inside the proccessor if it is air tight.
I’m not all that big on blenders….
If you haven’t an old-fashioned food mill, a sieve or a fine-mesh strainer may be used.
Simmer the tomatoes until they are fork-tender, then put them in the sieve/strainer & slowly rub them through the mesh with your fingers. Make sure you periodically remove the skins, seeds & “strings” as they accumulate to keep the mesh free.
After you have processed all of them, you can then use a blender or a stick-blender for final smoothing. You will want to process them a small amount at a time in the blender for it to be done properly.
Hope this helps
Run the tomatoes through a sieve first – a spoon or your hands will do. When that’s done, run the soup through a blender until it’s completely smooth. That may take a while. Let it cool somewhat first – you may crack or break the bowl if it’s too hot (the bowl exploded on my mother a couple of years ago, which was quite painful).
You can also add milk – as to how much, it’s a bit trial and error but I’d add 1/2 a cup to start and then add a couple of tbsp at a time after. Depends on how much soup you make though.