Go to the Recipe: Easiest-Ever Tomato Soup
Such a good recipe. The only tomatoes I had tonight were fire roasted and sun dried. They made for a tasty variation though.
Now, after several years, we try this recipe with tomatillos
It’s actually a crazy good tomato soup 👍
made this a few days ago, amazing. harvested more and made 3 batches to freeze. thanks guys
great recipe, uninformed comment.
Try it and try a canned soup. There is no evidence that MSG or microwave use are harmful.
Wow msg, guar gum and microwave?? Might as well buy 99c canned soup with ingredients like this. Disappointing content.
Could this be canned? I”d omit the cream beforehand. Just wonder about the acidity.
Both of those have MSG as their primary source of umami flavor.
https://www.hogentogler.com/
Hello...where could I purchase the sieve that you use in this video?
I finally got around to making this last Thursday. It sat in my fridge until this morning when i took some to work with me for lunch. I wish I'd had the cheese to make a cheese sandwich. All i can say is this is serious tomato soup. Next time i do it, I'm going to see what it's line without the msg. I put in some parmesan cheese as i was blending it. This is seriously my favorite tomato soup thus far.
You could buy canned tomatoes with no salt added. I prefer fresh tomatoes, but to each their own. I would think the most difficult thing would be all that excess water when they are packed.
NEW SKILLS AQUIRED Microwaving the veg with salt is the way to go (10min). I used really good Italian canned and peeled romas, with sweet onions, shallots, and garlic. Got away with using a few shavings of really sharp chèvre as my umami contribution. Blended for 5 min with a dash of xanthan. Perfect consistency even without going through a sieve. I had it with fried bread a la Camino (1.5" thick, hella hot pan, duck fat on bread, keep it moving)
My suggestion would be to make sure the plastic is air-tight, but not stretched. Leave some room in the plastic for it to expand.
But January tomatoes? No. This is the time to go with packaged or canned. Thoughts on starting with those? Balancing salt will be the challenge.
To avoid the xanthan gum: dissolve Mochiko in cold cream or water and add. GF and gum free thickening. Also, sauce and gravy flour (fine milled flour) add to cold liquid first.
An easy way to bring umami into this dish without MSG is natural umami. Parmigiano rind, steeped in the hot water; porcini as someone mentioned below. Also, place a piece of kombu in a jar of water. Another umami add: couple dashes of fish sauce (I like Red Boat).
Excellent recipe. Only tweak I have done is to add fresh basil when blending.
MSG? I like Simon's tweak. Thanks Simon!
surprised that leaving the seeds doesn't make it especially bitter. OR DOES IT??
Great recipe, here's how I'd tweak it: instead of MSG I'd use a few tablespoons of finely grated parmesan cheese. Instead of water I'd use milk. An instead of xanthan I'd use cold butter, and I'd also add a couple fingerlings to the veg mix.
For the taste that it contributes
Why MSG?
Help! Want to make this today but couldn't get xanthan gum. I guess it'll be thin without it, but can I substitute anything for it?
Do you have a resource for your sieves?
Loved the soup. Super easy to make - just needed the xanthan gum and MSG and was good to go! Also made the chive oil and thought it was a huge addition in terms of flavor!
The tomato paste you used: does it already have salt in it? That trips me up sometimes.
Can someone give me some info on the "plastic wrap before microwave" step? If I wrap the bowl tightly with plastic wrap, it effectively becomes a pressure cooker. The pressure builds until the plastic pops. How do you get around this?
too bad about the msg…
Its the most simple and tasty tomato soup I've ever had. Thank you chefSteps, this is a regular in my house, and will continue to be for a very long time.
This recipe is fantastic! It has a pure rich savoury favours that you'd associate from a typical tomato soup, without any loss of vibrancy due to the lack of additional liquids. The simplicity and speed of this recipe made it even better. I didn't have msg so I replaced the salt with light soy sauce; it seemed to enhance the umami flavour pretty well.
For many years I ate Campbell Tomato soup but now they have added high fructose corn sugar and I can not stand sugar in anything I eat. I ate that soup for 60 years but now it taste like candy and that's why I want to make my own. I'm on a salt free dieate so my soup will have no salt or sugar. I never was a salt eater anyway.
First pass at cooking up a batch produced a good, not great result.
I scaled the recipe to 500g of tomatoes by adjusting all ingredients to 5/6 of the posted amounts. The final product was too salty for me. The next batch will start with 1/2 the amount of salt posted.
I used a Vitamix blender and didn't strain the soup. I didn't notice any chunkiness.
This tomato soup preparation is absolutely spectacular, among the best I've had. I did not have MSG, but instead I measured out the equal weight in dried porcini mushrooms, and then blitzed it in my spice grinder. This worked out beautifully. I look forward to making this soup regularly.
One question would be: how could or would this application be applied with canned tomatoes when the fresh tomato season is over? I would be curious to see the ChefSteps approach with the canned tomatoes for soup.
Microwaved tomato soup + grilled cheese with white cheddar, caramelized onions, and prosciutto:
Tasty!
Tried this one just minutes ago. Veeeeeeery good: just the right amount of seasoning and, with addition of extra virgin olive oil to garnish, it was heaven. A good ending for a busy day. I had no xanthan gum, so I used corn starch to thicken it. I will try with xanthan gum next time to feel the difference.
Is it absolutely necessary to use xanthan gum?
In Sweden we seldom have good tasting tomatoes, so in order to compensate for that I often add sun dried tomatoes and sugar to the recipe.
