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Old 10-19-2017, 03:17 PM   #1
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Tomato soup, skins or not?

I saw a recipe for Tomato soup that set out what one had to do and at the end it said to put the result through a blender. Would this cut up what I thought would be tough Tomato skins?

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Old 10-19-2017, 03:29 PM   #2
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Hi and welcome BML. I just can't imagine not removing the skins for tomato soup. Even using a blender, the thought of itty bitty bits of skins wouldn't be something I'd want in a nice tomato soup. Cut a shallow X in the bottom of your tomatoes and drop into boiling water for 10 seconds to easily skin them. Easy peasy.
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Old 10-19-2017, 03:36 PM   #3
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I've removed skins and seeds from tomatoes, but in our family, we don't bother, and we use a hand blender which cuts them up small and they aren't noticeable to us. You would have a difficult time identifying a tiny bit of skin, unless you had a microscope. I love a good tomato soup, a little cream or milk, a little onion, a little carrot for sweetness, and just the right amount of salt and pepper.

A blender is great for that. Just be careful if you are using it with hot liquids, use a towel on top and don't get burned.
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Old 10-19-2017, 03:55 PM   #4
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When I want to remove tomato skins, I cut the tomatoes in half and grate them on a box grater. Super easy and no boiling or ice water necessary.
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Old 10-19-2017, 04:25 PM   #5
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My recipe for cream of tomato soup:

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Old 10-19-2017, 04:39 PM   #6
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Originally Posted by blissful View Post
I've removed skins and seeds from tomatoes, but in our family, we don't bother, and we use a hand blender which cuts them up small and they aren't noticeable to us. You would have a difficult time identifying a tiny bit of skin, unless you had a microscope. I love a good tomato soup, a little cream or milk, a little onion, a little carrot for sweetness, and just the right amount of salt and pepper.

A blender is great for that. Just be careful if you are using it with hot liquids, use a towel on top and don't get burned.
Goes to show how much I know Bliss. I've never actually made tomato soup from fresh tomatoes. Your soup sounds great.
Actually this recipe (exactly as written but less sugar) is the best TS I've ever had and I use the recipe often.
Tomato Soup, NoDak style
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Old 10-19-2017, 05:35 PM   #7
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I've made it both ways. If I'm making it for myself, I don't care whether the skins are in it or not. If I'm making it for company I cook up the rough chopped tomatoes, and then run them through a food mill. You can also press them through a chinois, fine sieve, or even a strainer with the back of a wooden spoon. Not a lot of extra work.
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Old 10-19-2017, 06:02 PM   #8
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I cut the tomatoes in half horizontally, squeeze out the seeds, salt and pepper, toss with a bit of olive oil, then roast cut side down. Let them cool and the skins slip right off.
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Old 10-19-2017, 07:29 PM   #9
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Quote:
Originally Posted by blissful View Post
I've removed skins and seeds from tomatoes, but in our family, we don't bother, and we use a hand blender which cuts them up small and they aren't noticeable to us. You would have a difficult time identifying a tiny bit of skin, unless you had a microscope. I love a good tomato soup, a little cream or milk, a little onion, a little carrot for sweetness, and just the right amount of salt and pepper.

A blender is great for that. Just be careful if you are using it with hot liquids, use a towel on top and don't get burned.


+1


There is a certain amount of vitamins and minerals, and certainly fiber, in skins. I incorporate skins as much as possible.
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Old 10-19-2017, 07:31 PM   #10
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I've never made tomato soup with fresh tomato. I use canned. If I did use fresh, I think I'd skin them first.
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Old 10-19-2017, 07:42 PM   #11
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Skins and all..no probs
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Old 10-20-2017, 06:00 AM   #12
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Why not? If you don't want to peel tomatoes, then don't. After all, you are the Irving Berlin of your tomato skin (Sorry - I think I have watched too many Chef John - foodwishes.com videos).

A friend makes apple crisp with the apple skins on the cut wedges. It tastes just as good as a peeled version. Mrs. T decided that it is a terrific labor saver, and never peels apples any more.
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Old 10-20-2017, 11:21 AM   #13
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Originally Posted by tenspeed View Post
Why not? If you don't want to peel tomatoes, then don't. After all, you are the Irving Berlin of your tomato skin (Sorry - I think I have watched too many Chef John - foodwishes.com videos).

A friend makes apple crisp with the apple skins on the cut wedges. It tastes just as good as a peeled version. Mrs. T decided that it is a terrific labor saver, and never peels apples any more.
You and me both.
He's terrific.
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Old 10-20-2017, 08:58 PM   #14
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Originally Posted by Kayelle View Post
Goes to show how much I know Bliss. I've never actually made tomato soup from fresh tomatoes. Your soup sounds great.
Actually this recipe (exactly as written but less sugar) is the best TS I've ever had and I use the recipe often.
Tomato Soup, NoDak style
I remember that fun thread, and just re-read it. Thanks for bringing this back up, Kay. It disappeared off my radar and now that the weather is cooling down, I'm definitely making it.
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Old 10-22-2017, 08:51 PM   #15
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Quote:
Originally Posted by Kayelle View Post
Goes to show how much I know Bliss. I've never actually made tomato soup from fresh tomatoes. Your soup sounds great.
Actually this recipe (exactly as written but less sugar) is the best TS I've ever had and I use the recipe often.
Tomato Soup, NoDak style
Quote:
Originally Posted by Cheryl J View Post
I remember that fun thread, and just re-read it. Thanks for bringing this back up, Kay. It disappeared off my radar and now that the weather is cooling down, I'm definitely making it.
Me too. That soup really is yummy and will be made soon at my house. And yes, thank you Kay for reminding us of that soup.
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Old 10-31-2017, 12:55 PM   #16
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Originally Posted by BML View Post
I saw a recipe for Tomato soup that set out what one had to do and at the end it said to put the result through a blender. Would this cut up what I thought would be tough Tomato skins?
Personally, I'd say without.
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Old 10-31-2017, 01:49 PM   #17
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I just recently made a tomato soup, where the recipe said leave the skins on ( the soup will be blended at the end , so it didn't matter). Well, it mattered The soup i made is supposed to be smooth and creamy, and although not the end of the world, some of the skins avoided the blender blades, and it wasn't very pleasant when they found there way into my mouth. I wound up straining the rest of the soup, which removed any remaining skins. I just recently made the soup a second time. This time I removed the skins in advance. Much more pleasant experience.

So,if you have a great blender , or are going to strain the soup, then go right ahead. If not, I suggest removing the skins.

If you don't mind the texture of the tomato skins in a creamy soup, then knock yourself out.
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