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How thick do you make your Tomato Soup?

c
Cali Feb 18, 2007 07:23 PM

I just tried my hand at cooking Tomato Soup and was told by someone that it is too thick. I was wondering, when you make it do you usually make on the thick side or on the thin side?

  1. daily_unadventures Feb 20, 2007 09:34 AM

    My simple tomato soup would probably be considered thin. There certainly isn't anything in it to thicken it. It is my go to recipe when I am sick because it is so darn easy and full of vitamin C and garlic. Basically a can of whole tomatoes, chicken stock, an onion, a couple of cloves a garlic, a pinch of sugar, salt and pepper and dried oregano and basil. Best when served with grilled cheese or a crusty bun.

    I think overall there are several styles to tomato soup - so don't listen to whoever told you it was too thick!

    (Actual details are here:
    http://dailyunadventures.blogspot.com... )

    1. Katie Nell Feb 19, 2007 05:58 AM

      Perhaps the person that told you this is used to canned tomato soup only?

      1. z
        zataar Feb 19, 2007 04:30 AM

        Thicker than broth, but not as thick as pizza sauce. I just had a smoked tomato bisque out that was as thick as canned tomato puree. We duplicated it at home, but made it much thinner. I agree totally with ML8000 about the tongue factor.

        1. sixelagogo Feb 19, 2007 04:10 AM

          i love roasting my tomatoes and garlic, then purreing them with a little cream..yum.

          1. m
            ML8000 Feb 19, 2007 12:14 AM

            For tomato soup, I prefer a medium-to-thin consistency. By medium to thin I mean substantial enough not to be water or simple broth but not like thick gravy. I find soups that use a chicken stock to be better medium-thin if it's suspending something like tomatoes or butternut squash, i.e., the micro-bits of tomatoes have a better surface to tongue factor. I know, sounds nutty but I find it true. For cream based soups, I think medium to think works better...since you want that smoothness.

            1. hotoynoodle Feb 18, 2007 09:42 PM

              i like thicker also. lately have been making tomato/white bean.

              when i was a kid, i used to crumble about a million saltines into my bowl of tomato soup to make it chunky.

              1. orangewasabi Feb 18, 2007 08:42 PM

                a big part of the reason I make my own soup is because I looove thick soups - including tomato. thick soups rock!

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