How to make tomato soup thicker

Video How to make tomato soup thicker For those who are wondering Tips on how to thicken tomato soupThere are 8 simple tips that you can strive for! Tomato soup is a comforting and delicious meal that soothes the soul and spirit.It should be thick, although in any other case it should not be as good. In case your soup is too thin? Stay calm, because there are many methods to fix that. Whether you need your soup to be light, medium, or large in thickness, these easy strategies will do the job. Great, with no more ads, listed below are 8 simple methods to thicken your tomato soup and make it delicious.

1. Boil soup

This basic technique is so easy it doesn’t even require any substances. You just let the science do the work! Let the excess liquid evaporate by boiling your soup. This will not only make it thicker, but will even make the flavors of your substances much more concentrated. It takes some time to realize your required consistency when using this technique. But when time is not an issue, you can strive. In any other case, your soup needs to be boiling, so if it doesn’t boil over low heat, increase the heat to medium. When the lid is covered, steam will rise inside the pot instead of evaporating, in addition, you need to stir the soup often to avoid burning. Stir occasionally so that the soup doesn’t collect on the bottom and sides of the pot and helps you gauge if the soup is thick enough.

2. Add Tomato Paste

Tomato paste is essentially a tomato puree, so it’s smart to add it to your tomato soup. It can only be a problem if you’ve lost the flavor of the soup. This technique was best used in the past to spice up your soup. The number of tablespoons of ketchup is enough to do this job. Start with just one and stir your soup well to thin it out.

3. Perform Roux

Roux is a mixture of the same elements as flour and butter. Not only does it simply work with tomato soups, but it’s also a premium thickener for soups, sauces and gravies. The thickener is cost-effective in this profile (effective, aside from the main technique, after all). To make the roux, soften the butter in a saucepan over medium heat. Add equal amounts of flour and stir until golden brown, then ladle some soup into the roux stirring until it comes to a boil. This can ensure that the dough is cooked, in any other case you’ll get a starchy taste in your soup. roux over your soup and preserve the whipped cream until you’ve achieved the required thickness. The amount of roux is determined by the thickness of the soup you need. If you want a light consistency, pour in 3 ounces per quart of soup, for medium soups add 4 ounces per quart and 5 ounces for a great thick sauce.

4. Add ice cream

I really like this technique as it makes the soup extremely smooth and silky. In addition to cream, you can use more coconut milk or cream, half-and-half and complete milk. Yogurt also works, if you like a tangy soup, start with two tablespoons of cream. Add it a few minutes before making the soup. Let your prepared dinner simmer for 10 minutes and it will thicken.

5. Add eggs

Whether it’s complete or not, just the yolk or the white, the egg will play a great role in thickening your tomato soup. two eggs in a bowl until frothy. Pour a ladle of soup into the bowl and stir vigorously until the water is clear. This dish is named brewed, put the egg combination into the soup and stir until thickened. If you want a wonderfully tasty soup, just use the yolk. For those wanting a lighter soup, just use the whites.

6. Add starch

Starches like cornstarch, galangal and tapioca are another effective thickener, so strong they will thicken your soup in no time! And since they have a carefree flavor, they won’t affect the style of your soup. To take advantage, dilute a tablespoon of starch in cold water. Add the mixture to the soup as soon as it is actually cooked. Continue stirring until the soup thickens to the consistency you require. Your soup is not only thick, but even has a beautiful shine!

7. Add flour

Similar to starch, flour works wonders in thickening soups effectively. The only difference is that your soup doesn’t have the shine that different starches can provide. In addition to the usual 4 whites, cornstarch and chickpea flour also work well. Dilute the powder in the water, otherwise you will see the soup clumps, add the thick water step by step to the soup and stir continuously. Stop when you reach the required thickness.

8. Add cheese, nuts and bread

I’m a huge fan of this technique because aside from thickening it, it gives tomato soup a splash! Whether it’s a recent cheese like mozzarella or cheddar, or a processed cheese like American or Velveeta, it won’t make the soup richer, fatter, and irresistible. To enjoy, mix one cup of roasted cashews and one cup of vegetable broth in a meal processor, cook until you get an easy and creamy combination and add it to a simmering soup. .

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