Roasted Tomato Bacon Soup Recipe | Gimme Some Oven (2024)

FAQs

What can I add to tomato soup to make it taste better? ›

- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.

Roasting tomatoes is a sure way to coax out all the flavor. Oven roasted tomatoes are so much more concentrated and intense in flavor, making them useful in so many ways (like with vegan tomato basil soup and more–lots of ideas below).

No peeling or coring needed. Just clean, cut, roast, process, and freeze or use immediately. This delicious sauce can be used in any recipe that calls for tomato sauce.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

When Made With Milk, Tomato Soup Should Be Rich And Creamy. Not all soups are created equal. A soup made with milk is usually richer and more luxurious than one made with just water or stock. This addition helps make the soup feel more comforting.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others.

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.

This addition helps make the soup feel more comforting. Adding milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly. Plus, the extra calories in milk or cream can make for a more filling soup served solo and without any accompanying sides.

Slice the tomatoes in half, and place them with their cut sides up in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt, and transfer the baking dish to the oven. Roast the tomatoes until they're shriveled and browned around the edges.

Are oven roasted tomatoes good for you? ›

Roasting tomatoes brings out some of the greatest flavors, but also actually makes them healthier for you. Tomatoes contain lycopene, a powerful antioxidant that reduces the risk of many types of cancer. When cooking many fruits and vegetables, certain nutrients are depleted or lost.

Slice tomatoes in 1 cm rounds and arrange them side-by-side on the oiled baking rack. Brush about a tablespoon of olive oil onto the tomatoes and sprinkle with pepper. Place the sheet in the middle rack of the oven and slow-roast the tomatoes for 5-6 hours.

If you've ever made a tomato soup and fished out some tomato skin, you know it's not always the most appealing texture. Sometimes, you want the smoothest, silkiest texture for a sauce or soup possible, and for those cases, it is ideal to use peeled tomatoes.

Store in the fridge, covered for 3 days or in the freezer in freezer bags for 4 to 6 months.

Nope! There's no need to seed or peel the tomatoes before roasting them. This recipe is super easy because all you have to do is wash them, dry them, and cut them in half. Then, you can proceed with the recipe.

Add herbs.

This probably isn't a surprise, as basil and tomatoes are a delicious duo. But think beyond basil — rosemary and thyme can add earthiness; chives and parsley showered on top add a fresh finish; even freshly chopped mint (maybe with some feta cheese) can add a refreshing pop of flavor to every spoonful.

A tried-and-true method for reducing acidity in tomato-based dishes is to add a small amount of baking soda. Adding a pinch of baking soda can help neutralize the acid and make your tomato soup taste smoother. However, be cautious not to add too much, as it can alter the flavor of the soup.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic. Just imagine a tomato bruschetta with a balsamic vinaigrette drizzled on top.