Why do my attempts at tomato soup turn out to be pizza sauce?
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Anonymous
Fresh oregano is less intense than dried. |
Anonymous
| I add roast tomatoes, and a 1/2 tsp of baking soda to offset the acidity of the tomotoes when blending with some cream. |
Anonymous
| Skip the herbs and add tomato paste and milk. |
Anonymous
| People have really different ideas re what constitutes a good tomato soup, lol! |
Anonymous
+1 if you’re skipping the cream/butter, you’re doing it wrong |
Anonymous
Actually it's about as near a consensus as DCUM gets! (Esp. if you peruse the recipes.) Tomatoes, broth, cream, butter, drop the pizza herbs, and then a couple minor variations. |
Anonymous
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I puree fire roasted tomatoes (out of a can), and add that to a pot with chicken or vegetable stock. The key to avoiding sauce consistency is liquid, so don't be afraid to thin it out with more stock. I finish with a small amount of heavy cream and fresh-torn basil.
My ratios are 1 big can of tomatoes (those extra large ones) to about 1 cup stock. |
Anonymous
So true! OP, try some of these out, and report back! |
Anonymous
| I agree with previous posters that you should omit the oregano. |
Anonymous
| Sometimes I add a carrot for sweetness. |
Anonymous
| Add water to make it more soup like and butter / cream or sugar to make it less sour. If you describe it as sauce, my guess is it ends up too thick or you’re over cooking it. |
Anonymous
| there is a terrific recipe in Silver Palate |
Anonymous
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I make Marcella Hazan’s tomato sauce (just the one with the tomatoes, onion and butter), and purée it. I like really thick soup and that sauce makes me giddy anyway.
I have acid problems so I eat this only rarely and add a little baking soda to cut some of the acid. No herbs. Sometimes Parmesan. And you could add some broth to thin it if you like the regular soup consistency. |
Anonymous
| Campbells with a touch of milk. |