Why do my attempts at tomato soup turn out to be pizza sauce?

[Anonymous]

I attempted making tomato soup a few times, from well liked recipe sites and it tuned out tasting like pizza sauce every time what am I doing wrong? I used fresh herbs or whatever else the recipe called for.

Can you give me you fail proof recipe or give me some tips please?

[Anonymous]

I never followed a book recipe, just the one my grandma taught me. I use stewed diced/whole tomatoes, and beef/pork broth. I could purée after cooking. Maybe try something like that?

[Anonymous]

I use this recipe:

https://cowgirlcreamery.com/blogs/our-table/sidekick-tomato-soup

[Anonymous]

Are you using canned tomatoes?

[Anonymous]

My guess is that you’re leaving out the butterr & cream.

Any copy of the La Madeleine tomato basil soup will work:
https://copykat.com/la-madeleines-tomato-basil-soup/

https://www.food.com/recipe/la-madeleines-tomato-basil-soup-5368

[Anonymous]

Anonymous wrote:I never followed a book recipe, just the one my grandma taught me. I use stewed diced/whole tomatoes, and beef/pork broth. I could purée after cooking. Maybe try something like that?

Yes, to my taste you need broth (I use chicken), otherwise you will end up just with soupy marinara sauce. I usually add just tomatoes, half onion, broth, sometimes roasted garlic, then puree, then finish with cream and a tab of butter.

[Anonymous]

Yep it needs butter for silkiness, some cream, and to be puréed to smoothness and thinned with some broth.

[Anonymous]

Adding a pinch of cardamom gives it the Campbell’s taste

[Anonymous]

Too much basil/oregano.

Do it over, and use zero basil or oregano. Then, when you serve, sprinkle a little basil as seasoning.

[Anonymous]

Anonymous wrote:Too much basil/oregano.

Do it over, and use zero basil or oregano. Then, when you serve, sprinkle a little basil as seasoning.

Try 40% chicken broth, 60% crushed tomatoes. Add little salt, onion powder, parmesan cheese, Simmer on low 20-30 minutes, covered, then report back.

[Anonymous]

start with leeks and onion, soften them in butter and olive oil, white wine, chicken stock, salt and pepper, then canned whole tomatoes or oven roasted tomatoes, simmer for a while, puree with immersion blender, finish with a little bit of cream.

[Anonymous]

This is my favorite tomato soup, I don't make the croutons but often have it with grilled cheese. The addition of saffron is amazing.

https://www.foodnetwork.com/recipes/ina-garten/easy-tomato-soup-grilled-cheese-croutons-recipe-2109038

[Anonymous]

This is my go-to recipe, never fails me.

https://www.kingarthurbaking.com/recipes/creamy-tomato-soup-recipe

[Anonymous]

Add a gastrique if it doesn’t taste complete. A combination of acid and sugar- for tomato soup I use brown sugar and red wine vinegar in a 1:1 ratio.

[Anonymous]

It's probably the oregano. Strongly reminiscent of pizza. Especially if you are using fresh herbs (they have a stronger flavor than dried). Try using dill instead.