Creamy Roasted Tomato Soup Recipe - Chowhound (2024)

FAQs

Can you add cream to tomato soup without curdling? ›

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.

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.

If your sauce or soup contains an acidic ingredient like wine, tomatoes, or lemon juice, the milk is more likely to curdle.

When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.

You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly. Then you can pour the cream mixture back into the soup and it should be fine.

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.

Test: Milk-based tomato soup

Unsurprisingly, this soup was noticeably creamier and less tangy and sour than our soup made with only water. It took on an attractive dark, orange-pink color that looked particularly appealing with the little green flecks of pureéd basil floating throughout.

Heavy Whipping Cream – Since we're not using a roux in this recipe, the cream is extra-important to achieve the perfect, creamy consistency. Without the cream, you'll just have (really delicious) tomato soup. To make this dairy free, you can use coconut milk instead of heavy cream.

Will half-and-half curdle in tomato soup? ›

You are right - the heat causes the acid from the tomatoes to curdle the protein in the half-and-half.

If it tastes overly acidic or sharp, add a quarter teaspoon of baking soda. The soup will bubble and fizz wherever the soda lands as carbon dioxide is released. Give it a good stir to make sure the soda is fully spent; when the bubbles subside, taste again and add another quarter teaspoon if needed.

I recommend fresh basil for optimal flavor. Shred your basil so it's in fine strands that easily blend into the soup. Sugar. Adding sugar doesn't make this soup sweet; instead, it counteracts the acidity of the tomatoes and is essential for a balanced flavor.

Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.

Heavy cream is the best way to get that classic creamy flavor we know and love. In its place I have tried, to no avail, every other dairy for creamy tomato soup: half-and-half works in a pinch, milk makes the soup too thin, and yogurt is too acidic.

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.