FOOD NEWS
13 Mistakes Everyone Makes With Tomato Soup
BY ELETTRA PAULETTO
Not Roasting
The caramelization that occurs when you roast tomatoes in the oven is an essential component of any tomato soup, which is why so many recipes require it.
Olive oil and salt will intensify the tomatoes' flavor, while the sugars that are formed in the cooking process help add a touch of smokiness and more depth.
Conflicting Ingredients
Beware of adding conflicting ingredients to your tomato soup, such as nutmeg and dill. Instead, decide on a flavor profile and stick with it.
One great herb combination you're likely familiar with is a pizza spice blend, which contains oregano, dried basil, or Italian seasoning. You can also go a Southwestern route.
Reactive Cookware
Steer clear of reactive cookware and stick with the non-reactive kind. Reactive cookware, such as cast iron, is free of enamel and other protective coatings.
This can lead some of the metals contained within to leech into the food. Tomatoes, being especially acidic, tend to draw out those metals more than other types of ingredients.
The Cream
Adding cream is a great way to add texture and richness to tomato soup, but it shouldn't be added straight from the fridge. Instead, reduce it first.
Reduced cream will be thicker and less watery, and the moisture will mostly evaporate. In turn, this gives the soup a creamier texture without overcooking the soup itself.
Undercooked Tomatoes
Tomato soup typically requires some blending, which means the tomatoes must be nice and soft, or else they might end up chopped up into gruel.
To prevent this, ensure that the tomatoes are fully cooked, which you can do by using a wooden spoon to press down on them and check for doneness.