Chocolate chip cookies and milk, buffalo sauce and blue cheese, grilled cheese and tomato soup – these are some great couples in the world. But when it comes to the latter, I believe that I had never really a defined approach: whatever I have got the contents of canned tomatoes in hand, will take out its contents and some dry herbs – Some dairy dairy with it. Or more likely, I will open a can of soup.
It is being said, the weather has become dull and I have found myself a longing for simple food – unwanted taste and childhood comfort. What is the better time to eat tomato soup? When it comes to making it at home, the technique comes in some categories: fresh tomatoes or canned, no cream or any cream. To find out what is worth doing and why, I tested four popular tomato soup dishes around the Internet, for ease of them both materials and techniques, and for a balanced, satisfactory tomato taste. What did I get here
Natasha Kravchuk, Natasha Kitchen
Technology: Stovetop-canned tomato
An immediate perk of this recipe: This pantry is full of staples. Kravchuk’s blog dominates Google rankings and its recipe for tomato soup is the top result for the word (for a similar reason, I Tested her meat Last). The cruel asks to cook onion and garlic, then combines crushed tomatoes, stock, basil and seasoning. The mixture performs the campers for just 10 minutes, and then you mix the soup and add heavy cream and a little permene. For test purposes, I chose only to include heavy creams in this recipe, although it is listed as “optional” in heuck and lauglin dishes below.
I liked this recipe at a practical level: Tomato soup usually happens when I want an easy or purely comfortable food, and in both those examples, I usually don’t want to go to the store for additional ingredients. . I almost always, however, crushed tomatoes, some boulons and onions at home. I also appreciated the end result of the recipe: a smooth soup with a non-habitation tomato taste. By adding creams, acidity got a little angry and gave the soup a velvet texture. This reminded me of the creamy tomato soup that comes out of a can – what I have to say, the tomato soup I have eaten in my life and my normal base for tomato soup.
Sara Phenel, Broma Bakery
Technology: Roasted fresh tomatoes
If the recipe of Kravchuk is about being a pantry-friendly, then the high rank recipe of the whole phenal is the opposite, in the sense that it depends on fresh tomatoes. The thing about fresh tomatoes at this time of the year is that they are unhappy – yellow, hard, dirty things that only argue to eat seasonal. Can it be okay to roast them? Doing this is a popular technique, sometimes also known as “Sheet-Pane Tomato Soup” Famous recipe Also uses the same approach.) To make fennel soup, you roast tomatoes, an onion, and garlic on a sheet pan (it makes your home smell great) to mix them with broth Before, lets the soup reduce slightly.
My first takeway, apart from color, was more orange than red than other soups made by me, the taste of roasted garlic was prominent. This reminded me of the mixture used to create a pan con tomatte than the classic canned tomato soup. Without adding any cream, the soup had some water texture, and started separating in my spoon when I allowed it to sit for a few minutes. , , More reliable, and more concentrated in taste. (3 of Roma Tomato, pound told me about $ 10; two coaches of crushed tomatoes, as used in the previous recipe, cost $ 6.)
However, I think my assessment of this technique would be very different if I was making this recipe in August and especially if I was a gardener with excess of tomatoes. But then, would I really like to make tomato soup in August?
Lidey heuck, nyt cooking
Technology: Stovetop-cooked fresh tomatoes
Lidey heuck recipe for new York Times Bland tomato provides some insurance against the problem. First, the heuck asks to carimize a pound shallots. Second, she asks that you cut your tomatoes, give them salt, and allow them to sit – a great technique for pulling the liquid from tomatoes and focusing their taste. (I am moving seasonally by myself, but: always do this before making tomato toast.) He then asks to add tomato paste and cook fresh tomatoes even before cooking. All these steps form taste. Add water, dry tomato liquid, basil, then mix and you have got tomato soup.
Given the sad state of my tomatoes, I was much more affected by this recipe compared to the previous one. The flavor was more fine for the deep toastness of the carmilized shallots, the herbal sweetness of the basil, and the grounding base note of the ripe tomato paste. Even without cream, the texture felt less water than the previous soup, although it was difficult to lubricate it completely with my immersion blender. It was a delicious soup, but with 3 pounds of fresh tomatoes, one who still surprises me how much it was actually with winter yield. It is also worth noting that due to the way you lay down the flavor, it felt a disturbance compared to other dishes.
Jane Laflin, Peas and Crayon
Technology: Stool
As I learned A previous recipe testInstant pots can be great for soup, painting the taste and texture that will take hours to form on the stove. But when it is an excellent tool for chicken, which really needs help in breaking all that collagen, will it be understood for tomatoes?
This is the question when I went to the recipe of Jane Laflin, which rank online for immediate pot tomato soup dishes. It is attractively simple: Like the recipe of the Kravchukukuk, it begins with handing over an onion and garlic (using the step function of the instant pot). It then asks to toss broth, chopped carrots, seasoning, canned tomatoes and tomatoes paste. It cooks under high pressure for 15 minutes. Once the pressure is released, you mix the soup.
This soup gave me a small reminder of pasta sauce. By this I mean that it tasted the taste of the most intense tomato and felt the heaviest in both taste and texture. Carrots gave a subtle sweetness, but since I do not always have carrots on hand, which ding a little for me. After the letter, it resulted in the richest soup of four tested by me, although the recipe notes that you can accommodate it using more broth or some cream. I liked the last soup and while it did not remind me of a lot of canned tomato soup because due to its oomphed-up feel, my taste-protection partner considered it the best bunch.
Unlike chicken soup, I do not know that the instant pot created the biggest difference here, but if you keep you within easy access, why not use it?
Winner: Natasha Kitchen
At a cost, convenience and taste level, I believe that the recipe of Kravchuk is the best option for most people. Its taste and texture is not much that I think many of us expect tomato soup.
While I loved fennel and Huke’s flavor, I do not know that additional efforts or use of fresh tomatoes in early February were worth it. However, I will keep those techniques in mind for tomato-thunder summer, especially since the tomato soup is well deposited.
Trying all these recipes, my last takeaay was that I definitely prefer tomato soup with some cream and I think it has definitely improved in the crucket soup. As long as you are not dairy-sensitive, I would call it an add- and grilled cheese, of course, is non-soulless.
Soup photo by betina maaklintal
