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Post by gar on Aug 10, 2014 12:07:36 GMT
If you make your own tomato soup how do you thicken it? I have pureed it to get rid of too many big lumps of skin but its too watery even though it tastes nice. I was thinking of cream but does that work with batch cooking then freezing and re-heating? TIA  |
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BarbaraUK
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Post by BarbaraUK on Aug 10, 2014 12:17:02 GMT
A friend of mine either lets homemade tomato soup reduce to thicken it a bit, or uses cornstarch as a thickener. The cornstarch can be mixed with double cream but not sure if it can be frozen well afterwards. McDougall's also make thickening granules that just stir in that might work. Again, never done this before freezing.
Am interested in this as well so will be keeping an eye on this thread.
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Deleted
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Oct 8, 2024 16:52:10 GMT
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Post by Deleted on Aug 10, 2014 12:20:08 GMT
I'd be reluctant to use cream if you're going to freeze it Gar, it might curdle when you re heat it,that's just a thought don't know for sure.. Have you tried adding some cornflour to it?
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Deleted
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Oct 8, 2024 16:52:10 GMT
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Post by Deleted on Aug 10, 2014 12:20:20 GMT
I just use a small amount of water with cornstarch to make a slurry. Not enough water to dilute the soup just enough to dissolve it. Maybe a tablespoon of water to a teaspoon of cornstarch. It freezes just fine.
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Deleted
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Post by Deleted on Aug 10, 2014 12:21:18 GMT
Barbara types quicker than me  |
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Deleted
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Post by Deleted on Aug 10, 2014 12:31:35 GMT
What recipe did you use Gar?
I always skin the tomatoes first.
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Post by gar on Aug 10, 2014 13:03:12 GMT
That's what I was concerned about Dotty, so I think I won't add cream. Will go and try some cornflour......actually it's not too bad with the pulp and seeds etc but DD wants it sieved and then it's just like red water  Might have to divide it up for her v us  It was based on a Jamie Oliver recipe but adapted (read mangled) for what I had in the fridge etc. Some recipes seem to skin first, Jamie says the skins add flavour so I went with that. Thanks for the suggestions. |
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Deleted
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Post by Deleted on Aug 10, 2014 13:15:07 GMT
I love this one. I use my own home-canned tomatoes and puree them in their jar with an immersion blender before adding to the pot. The tomato paste and coconut milk make a very nice texture. I've never frozen it, but that shouldn't be a problem since there isn't any real cream in it. Tomato Soup |
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Deleted
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Post by Deleted on Aug 10, 2014 13:18:36 GMT
The recipe I use has pototoes in it which thicken it nicely.
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Post by gar on Aug 10, 2014 13:21:07 GMT
The recipe I use has pototoes in it which thicken it nicely. I did see one that did that....maybe next time:) |
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Post by anonrefugee on Aug 10, 2014 13:22:18 GMT
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katybee
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Post by katybee on Aug 10, 2014 14:39:57 GMT
If you like creamy tomato soup, you can always add the cream after you've reheated it. I personally LOVE the cream.
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caro
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Post by caro on Aug 10, 2014 14:55:40 GMT
I love tomato soup!! Put homemade croutons on top and add a grilled sandwich and you have my dream meal.
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Post by gar on Aug 10, 2014 14:59:01 GMT
If you like creamy tomato soup, you can always add the cream after you've reheated it. I personally LOVE the cream. Yes, I did think I can do that except I don't normally keep cream in the fridge so I would have to plan in advance for having the soup. I do love the taste though!! |
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Deleted
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Post by Deleted on Aug 10, 2014 15:09:03 GMT
Yes, that is it! Sorry about the link, thanks for fixing it |
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MaryC
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Post by MaryC on Aug 10, 2014 15:39:05 GMT
For an acidic soup like tomato, I like to add pearl barley or some wild rice flour rather than cornstarch.
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SweetieBsMom
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Post by SweetieBsMom on Aug 10, 2014 15:43:06 GMT
Yes, that is it! Sorry about the link, thanks for fixing it Can you freeze it with coconut milk? |
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Deleted
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Post by Deleted on Aug 10, 2014 16:13:09 GMT
Yes, that is it! Sorry about the link, thanks for fixing it Can you freeze it with coconut milk? I haven't tried that, but I think it would work. |
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Post by susans sister on Aug 10, 2014 16:33:07 GMT
My Mom always thickened soup with uncooked oats (oatmeal) You couldn't tell it was in there.
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marianne
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Post by marianne on Aug 10, 2014 16:41:35 GMT
Just an FYI re: freezing cream - I make Amanda's creamy chicken enchiladas all the time and freeze them; I also freeze the cream that's part of the recipe. I portion and freeze it in small jars. When time to use, I just thaw, stir - it may separate - pour over the enchiladas, and bake. Never a problem and very good. I don't think it would be a problem to add cream to your soup to freeze. Generally speaking, when combined with other ingredients, like in soups, cream tends to freeze okay. You may have to recombine it after thawing, but otherwise, it tastes just fine. Here's an informative piece - scroll down a bit for cream based: Freezing Soups |
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anniebygaslight
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Post by anniebygaslight on Aug 10, 2014 17:03:31 GMT
I thicken tomato soup with potato. It helps tone down that slightly acidic taste too.
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Might have to divide it up for her v us 
