Creamy Tomato Soup Recipe (2024)

FAQs

What's the difference between creamy tomato soup and tomato soup? ›

But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.

Add Something Creamy

Possibilities include cream, coconut milk, yogurt, or even pureed avocado. If you choose coconut milk, be aware that it will impart a sweet, coconut flavor, which might not be right for every soup. Yogurt will add tanginess.

Add tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30-40 minutes. Add the cream to the soup and process it in a blender (small batches work best).

To thwart the curdling tendency, changing procedures will render a smooth tomato soup. Heat the tomato mixture and cream separately, then slowly add tomatoes to the cream near the end of the cooking process. Once mixed, heat the mixture gently to 180 degrees. Do not boil.

Size Matters. Here's the obvious one: Tiny tomatoes don't need to be peeled. Large heirloom varieties, with their tender skin, don't need peeling either. Hearty beefsteaks and those varieties bred for canning (such as plum or roma) have a pretty thick skin that wouldn't be welcomed in smooth sauces or soups.

Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

Cream and milk can be used as substitutes in soup recipes, but it will affect the texture and flavor of the soup. Milk is a thinner liquid than cream and is generally used to add a creamy texture to soups without the added fat content. It will also give a slightly tangy flavor to the soup.

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.

What's the difference between Campbell's tomato soup and Campbell's tomato bisque? ›

The texture of Campbell's canned bisque soup turns runny once you add water to it as instructed. One of the main differences between soup and bisque is the latter's creamy texture. Yet you might think it's the former if you were to slurp this with your eyes closed.

1) Cook chopped onion in olive oil until tender, then add tomato paste. Every great soup starts with an onion! Once it's tender, we'll stir in a dollop of tomato paste and let it cook for a couple of minutes. Tomato paste offers deep tomato flavor and adds a lot of intensity to this soup.

To 'smooth ' the taste of tomato soup, add a pinch of sugar to lesson the acidity. Milk or a swirl of cream can also be added for a richer flavour.

The standard direction for a can of condensed Tomato Soup is to put the condensed soup in a saucepan, fill the can with water, add the water to the pan, stir, and heat just to the point of simmer. BUT. It's MUCH better with Milk, which makes it a creamy tomato soup, a bit more like a tomato bisque.

The protein in milk is likely to clump together when it is exposed to acid or salt, causing curdling. There are a number of things one can try to help avoid this situation: For cream of tomato soup, try adding the tomato to the milk rather than the opposite, having both the milk and tomato hot when they are combined.

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.

Although it is likely to change the flavor profile more than other substitutes, tomato soup can work as a tomato sauce substitute. A can of tomato soup can replace 1 cup of tomato sauce. However, because the soup has more liquid than tomato sauce, you should reduce another liquid ingredient by 1/4 cup if possible.

Tomato soup tends to be sweeter and more liquidy than tomato sauce, so it's not a perfect 1:1 substitute. We'd avoid using tomato soup for something like pasta sauce, but it can definitely add a nice tomato-y flavor to recipes like this One Pot Italian Sausage Gnocchi Soup, or these Cheesy Baked Beans and Tomatoes.

Tomato soup is really just thinned-out tomato sauce

So there's really nothing stopping you from using your favorite jarred tomato sauce (especially one with rich, cheesy notes already built in, like Bertolli Parmesan & Romano with Cracked Black Pepper Sauce) as the foundation for your soup.