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Old 03-17-2006, 05:18 PM   #1
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Tomato Soup HELP

I want to make home made cream of tomato soup from a basic white sauce. Well after making the white sauce how much and what kind of tomato product do I use IE:Tomato Paste, Crushed tomatoes or what? And how much so I don't ruin the taste of anything????

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Old 03-17-2006, 05:47 PM   #2
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Quote:
Originally Posted by goodgiver
I want to make home made cream of tomato soup from a basic white sauce. Well after making the white sauce how much and what kind of tomato product do I use IE:Tomato Paste, Crushed tomatoes or what? And how much so I don't ruin the taste of anything????

Why not use a few regular tomatoes from the grocery store. A few large tomatoes should easily do the trick
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Old 03-17-2006, 07:22 PM   #3
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I don't think that cream of tomato soup starts with a white sauce base, I think it is a tomato soup that is thickened with cream.

If you want to start with a white sauce base, I would use tomato puree. Add it in until the soup is the right color. I would think that with 2 cups of white sauce you would need one can of tomato puree. That would be about 1/2 and 1/2 white sauce and tomato puree.
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Old 03-17-2006, 07:42 PM   #4
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Tomato Soup

The reason I will try to make tomato soup with a white sauce is that I always end up curddling the soup. And that is down right ugly. So I thought I would start off with a white sauce. Thanks for all your speedy replies.
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Old 03-17-2006, 07:59 PM   #5
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A tomato soup will curdle if you use 1/2 & 1/2 or milk.But if you use heavy cream it should be ok.
Also I think you should add the cream after soup is almost done.
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Old 03-17-2006, 08:50 PM   #6
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What exactly are you using for the white sauce? Any time anyone mentions to me that they're using a "white sauce" as a base I'm thinking bechamel or veloute.
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Old 03-17-2006, 09:13 PM   #7
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What exactly are you using for the white sauce? Any time anyone mentions to me that they're using a "white sauce" as a base I'm thinking bechamel or veloute.
While most round here would know what bechamel sauce is you might have to give a run down of what veloute is.

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Old 03-17-2006, 09:28 PM   #8
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Originally Posted by Haggis
While most round here would know what bechamel sauce is you might have to give a run down of what veloute is.

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Sure...

In simplist terms, a Veloute is a sauce made by thickening stock (classically either Chicken, Veal, or Fish) with roux. The color of the roux should also coincide with the color of the stock being used. A white or blond roux can be used for Chicken (Veloute de Volaille) and Fish (Veloute de Poisson), and a brown or dark roux for Veal (Veloute de Veau) depending on the richness you want. Veloute is the base for classic French sauces such as Supreme Sauce and Allemande Sauce.
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Old 03-17-2006, 09:36 PM   #9
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As has been said, cream of tomato soup is tomato soup thickened with heavy cream. You have to use heavy cream. Anything less will curdle. The answer is not white sauce.
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Old 03-19-2006, 09:21 AM   #10
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Dads Tomato Soup
One can whole tomatoes, or cut tomatoes put in 3 quart pan
Use tomato can, fill with water 1/2 full and add to tomatoes (do not use stewed tomatoes)
Slice small onion then cut slices in half then add to soup
Heat till onion is cooked, let it cool for a minute or so
Add 1 tsp baking soda (this will cause the soup to bubble up so be careful it dose not rise over the top of the pan)
Mix well till all of the bubbles are ALL gone
Return to heat adding milk about the same amount as the can of tomatoes
salt and pepper to taste
Dad always likes to put a little butter on his.
This is a favorite of mine and is Q&E and every one seems to have tomatoes onion and milk in there pantry.
The key thing in this soup is the baking soda, this takes all of the acidity out of tomatoes.
enjoy!
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