Homemade cream of tomato soup!
As with all cold days, I was craving for a bowl of hearty soup to warm my body. So, I flipped open Great Taste Soups and saw the recipe for tomato soup and suddenly felt the cravings for it! Homemade cream of tomato soup is one of my favourites since it has the perfect balance of sweetness and acidity!
I remember just less than a year back, I was in culinary school learning to make tomato bisque with my friends. That time, I added too much salt into my soup so it became too salty. Luckily we were to combine the our batches of soup together before adding more stock and letting it simmer over a long period of time.
I was taught, simmering tomato soup over a long period slowly releases the natural sweetness of the tomato and thus no sugar is needed. My variation of the recipe make use of the natural sugar from the daikon and carrot to overcome the acidity of the tomatoes.
The cuts don’t have to be perfect since it’s all going to be blended anyways! The reason I use daikon in the soup instead of just adding more carrots and onions is because daikon is has no additional flavour. If I were to use more onions and carrots in the soup then it would have an overpowering onion and carrot taste. Therefore the daikon adds sweetness to my soup without changing the taste of the soup!
I always keep a constant watch when simmering dense soups because they tend to stick to the bottom and get burnt, which is nasty!
- 20g Butter
- 3-4 cloves Garlic
- 2 no. Onion
- 200g Carrot
- 200g Daikon
- 800g Canned tomatoes
- 800ml Stock
- 200g Cream
- 1 pc Bay leaf
- 1 sprig Thyme
- Roughly chop up daikon, carrot, onion and garlic.
- In a medium-sized pot melt butter and saute garlic over medium heat until fragrant and lightly browned.
- Throw in the rest of the vegetables and on medium-low heat. Stir constantly and add in a little stock to deglaze food stuck to the bottom.
- When the onions have caramelized, pour in the tomatoes, stock and add the thyme and bay leaf. At this point, you may also add in fresh pepper and a little salt.
- Bring to a boil and simmer for 30 minutes on low heat.
- Discard bay leaf and blend soup.
- Add in cream after the soup is blended and simmer for 1 hour, adding water or stock when necessary.
- garnish with a splash of cream and serve!