How does Gordon Ramsey make tomato soup?

His recipe is similar to ours but requires more steps. He roasts the tomatoes with onion, garlic and cayenne pepper. He uses a lot more onions than we do. And his soup contains roux and is served with some sun-dried tomato pesto on the top.

Why do you add baking soda to homemade tomato soup?

An article on Food 52 claims that baking soda neutralizes the acid in the tomatoes and it helps the soup taste less acidic. It also says that you can add milk in the soup without curdling it when you have a little baking soda in it. So if you want, you can give it a try by adding 1/2 teaspoon of baking soda when the soup is simmering.

What's the difference between creamy tomato soup and tomato soup?

A traditional creamy tomato soup or cream of tomato soup is often finished with light or heavy cream or half and half while tomato soup doesn't have to contain any cream. That being said, "creamy" also means everything in the soup is pureed and the soup has a smooth texture.

What is the difference between tomato soup and tomato bisque?

Tomato soup is thinner and made with tomatoes and water or stock. Tomato bisque is also known as cream of tomato and it requires heavy cream in addition to tomatoes and stock.

Roasted Garlic Tomato Soup

Roasted tomato soup topped with feta cheese and basil leaves in a white bowl, grilled cheese sandwich dipped into it and more grilled cheese sandwiches behind it.

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Let's learn how to make a hearty roasted garlic tomato soup that will make you feel satisfied and cozy inside. It is so easy to make. Roast the vegetables, blend them until smooth and let it simmer in a pot.

Author: Zerrin & Yusuf
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Soup
Method: Cooking
Cuisine: American

Ingredients

Scale

2 pounds (900 grams) tomatoes, cut into quarters
1 onion, roughly chopped
1 head of garlic, halved crosswise
1/2 bunch fresh thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
2 tablespoons olive oil
A handful of fresh basil
2 cups hot water
Feta cheese for topping, optional

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Instructions

Preheat oven to 400 F / 200 C.
Put tomatoes, onion and garlic in a baking sheet. Sprinkle thyme, salt, pepper and paprika over them. Drizzle olive oil on the top and toss. Bake for 30 minutes or until tomatoes are tender.
Let them cool for 5 minutes. Transfer the roasted tomatoes and onion into a blender. Squeeze the roasted garlic cloves over them.
Add fresh basil and pour 1 cup of water over them. Blend until smooth.
Transfer the puree into a pot and add the remaining 1 cup of hot water. Let it simmer for 5 minutes, stirring a few times.
Remove from the heat and serve with crumbled feta cheese and fresh basil on the top.

Notes

Don't peel the tomatoes. It is really unnecessary for this roasted tomato and garlic soup.
Don't peel garlic before roasting. Just remove the papery outer skin of them if you want.
To store in the refrigerator: Put any leftover soup in and airtight container and store it in the refrigerator for up to 4 days. Reheat it in a pan on the stovetop. Add a little water or stock and stir occasionally.
To store in the freezer: Put the soup in freezer-friendly containers or in freezer bags (in small portions if you want) and store them in the freezer for up to 3 months. To reheat, thaw it in the refrigerator and then heat on the stovetop, stirring occasionally.

Nutrition

Serving Size: 1 bowl
Calories: 150
Sugar: 7.6 g
Sodium: 658.5 mg
Fat: 9 g
Carbohydrates: 16.3 g
Protein: 4.1 g
Cholesterol: 5.6 mg

Find it online: https://www.giverecipe.com/creamy-vegan-tomato-soup-with-roasted-garlic/