Tuscan Tomato Soup Recipe (Pappa al Pomodoro) (2024)

FAQs

What can I put in tomato soup to make it better? ›

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.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

With most brands, you can use either option. Milk makes the tomato soup creamier, and it tastes better, that way. So, it's up to you.

And the combination of baking soda and sugar completely eliminates the tomatoes' acidity, allowing their rich flavor to shine through.

This tip comes from food science. Add a small spoonful of sugar to enhance the natural sweetness of the tomatoes. Season with salt in all of the steps (starting with the sauteed onions). This ensures your tomato soup is never bland.

Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

Tomato soup is better with milk because it makes it creamier. You can add water if you have no milk or want to keep dairy-free but it will change the texture.

What is the difference between tomato bisque and tomato soup? ›

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.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Reduce the soup.

To avoid changing the flavor of a creamy tomato basil soup or having to add other ingredients, you can try simmering the soup over low heat or medium heat for additional time. This allows excess liquid to cook off, which will concentrate the tomato flavor and naturally thicken the soup.

One of the simplest ways to thicken tomato soup is by adding a starchy ingredient, such as potatoes or rice. You can cook the potatoes or rice separately and add them to the soup, either mashed or whole. Both potatoes and rice contain starch, which will help thicken the soup without adding any additional ingredients.

If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.

1. Fresh herbs: Add a combination of fresh herbs such as parsley, thyme, rosemary, or dill to enhance the soup's aroma and flavor. 2. Aromatics: Sauté aromatic vegetables like onions, garlic, and celery in the beginning stages of cooking to build a flavorful base for the soup.

However, there are two humble ingredients that can easily enhance the flavor of tomatoes — salt and extra virgin olive oil. A decent sprinkle of flaky sea salt will help concentrate flavor by drawing out water and providing richer-tasting tomatoes.