Can I make tomato soup using canned whole tomatoes instead of crushed tomatoes?

Yes, you can use canned whole peeled tomatoes as a substitute. To do this, pulse the whole tomatoes briefly in a food processor or blender to crush them before adding to your soup. This helps achieve the desired texture. Be sure to season the soup after adding the crushed tomatoes, as canned tomatoes can vary in flavor and saltiness.

What’s the best way to use dried basil in tomato soup?

Dried basil can replace fresh basil in tomato soup by using about one tablespoon of dried basil for every handful of fresh leaves. Add the dried basil early in the cooking process, preferably when you add the tomatoes, so it has time to release its flavor and soften. Avoid using dried basil as a garnish, as it can be tough and less flavorful when not cooked.

Can I use fresh tomatoes to make tomato soup instead of canned?

Yes, fresh tomatoes can be used, but you'll need to prepare your own crushed tomatoes first. This involves blanching, peeling, and crushing the tomatoes, which can be time-consuming. Moreover, fresh tomatoes have more water content, so you might need to adjust cooking time and seasonings. For convenience, canned crushed tomatoes are usually preferred.

What type of broth or stock should I use for the best tomato soup flavor?

Chicken stock is commonly preferred for tomato soup because it adds a rich, savory depth to the flavor. However, if you want a vegetarian or vegan option, vegetable broth works well too. Avoid using water alone, as broth or stock enhances the overall taste and mouthfeel of the soup.

How can I reduce the sour taste if my tomato soup is too acidic?

To balance acidity in tomato soup, add a small amount of sugar (start with one teaspoon) to neutralize sourness. Incorporating cream or a splash of milk can also soften the acidity and add richness. Additionally, cooking the soup longer on low heat can mellow the flavors. Avoid using reactive pots like aluminum, which can increase sourness.

Tomato Soup Recipe Creamy And Smooth With Fresh Flavor

Ingredients

– 4 tablespoons unsalted butter

– 2 yellow onions, finely chopped (about 3 cups)

– 3 garlic cloves, minced (1 tablespoon)

– 56 ounces crushed tomatoes with their juice (two 28-ounce cans)

– 2 cups chicken stock (homemade preferred, can substitute with vegetable broth for vegetarian option)

– 1/4 cup chopped fresh basil, plus more for serving

– 1 tablespoon sugar or to taste

– 1/2 teaspoon black pepper or to taste

– 1/2 cup heavy whipping cream or to taste

– 1/3 cup freshly grated Parmesan cheese, plus more for serving

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Instructions

1-Heat a non-reactive pot or enameled Dutch oven over medium heat. Melt the butter, then add the finely chopped onions and sauté for 10-12 minutes until they soften and turn golden.

2-Add the minced garlic and sauté for 1 minute until it becomes fragrant, enhancing the soup’s aroma.

3-Pour in the crushed tomatoes with their juice, chicken stock, chopped fresh basil, sugar, and black pepper. Stir everything together, bring to a boil, then reduce the heat, partially cover, and simmer for 10 minutes.

4-For a chunky tomato soup, skip the next step. For a creamy version, use an immersion blender in the pot or blend in batches in a blender until smooth, then return it to the pot.

5-Stir in the heavy whipping cream and freshly grated Parmesan cheese. Return the soup to a simmer and season with salt and pepper if needed to adjust the taste.

6-Finally, ladle the soup into warm bowls and garnish with more Parmesan cheese and fresh basil for a fresh finish.

Last Step:

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Notes

🍲 Use a non-reactive pot (stainless steel, enamel, ceramic, or glass) to avoid metallic taste from tomatoes.
🍯 Balance acidity by adding more sugar and heavy cream if soup tastes too sharp.
🌿 Chop fresh basil by stacking leaves, rolling into a log, and slicing thinly to avoid bruising.

Author: Brandi Oshea
Prep Time: 5 minutes
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Cook Time: 25 minutes
Category: Soup
Method: Simmering and Blending
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 222
Sugar: 12 grams
Sodium: 422 mg
Fat: 14 grams
Saturated Fat: 8 grams
Unsaturated Fat: 5 grams
Trans Fat: 1 gram
Carbohydrates: 22 grams
Fiber: 4 grams
Protein: 7 grams
Cholesterol: 40 mg