Tomato Corn Soup Recipe : Creamy, QUICK & EASY | White On Rice (2024)

FAQs

What's the difference between creamy tomato soup and tomato soup? ›

But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.

This addition helps make the soup feel more comforting. Adding milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly. Plus, the extra calories in milk or cream can make for a more filling soup served solo and without any accompanying sides.

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 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.

Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Baking soda allows you to use milk in your tomato soup recipe without it curdling. If you don't use baking soda, you'll need to use a higher-fat dairy to avoid it separating with the heat and acidic tomatoes.

Why do you put baking soda in tomato soup? ›

A tiny pinch of baking soda works wonders to mellow the taste without diminishing the distinct tomato flavor.

If you've ever made a tomato soup and fished out some tomato skin, you know it's not always the most appealing texture. Sometimes, you want the smoothest, silkiest texture for a sauce or soup possible, and for those cases, it is ideal to use peeled tomatoes.

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

I use a humble potato to thicken this soup. Of course you can leave it out if you wish, but is adds a thick and creamy texture and compliments the tomato flavour nicely. However, you can use thickened cream if you wish! (About 1/2 – 3/4 cup for the whole pot.)

Although it is likely to change the flavor profile more than other substitutes, tomato soup can work as a tomato sauce substitute. A can of tomato soup can replace 1 cup of tomato sauce. However, because the soup has more liquid than tomato sauce, you should reduce another liquid ingredient by 1/4 cup if possible.

Simple and satisfying, our creamy tomato soup is a lesson in how easy yet delicious home cooking can be. The recipe is adapted from the book Martha Stewart's Cooking School and it's made with five ingredients you probably already have in your kitchen: butter, onion, garlic, canned tomatoes, and stock or water.

Tomato soup tends to be sweeter and more liquidy than tomato sauce, so it's not a perfect 1:1 substitute. We'd avoid using tomato soup for something like pasta sauce, but it can definitely add a nice tomato-y flavor to recipes like this One Pot Italian Sausage Gnocchi Soup, or these Cheesy Baked Beans and Tomatoes.

Tomato soup is really just thinned-out tomato sauce

When you think about it, nothing much distinguishes tomato soup from tomato sauce except its degree of thickness.