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

FAQs

Why are my roasted tomatoes soggy? ›

The main reason roasted tomatoes end up soggy is because they are overcrowded on the pan. Make sure to use a baking sheet large enough to accommodate all the tomatoes with a little breathing room. Roasted tomatoes are juicier than other roasted vegetables, so some liquid is OK (and it's concentrated and yummy-tasting).

But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.

A small pinch of baking soda will tame any unwanted acidity in the soup.

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).

Cut tomatoes in half, and scoop out seeds and pulp, if desired. Spread about half the oil on a nonstick baking sheet that will accommodate the tomatoes without crowding. Put tomatoes on sheet, skin side up, and distribute garlic and thyme among them; drizzle with remaining oil and salt.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

You will want to peel your tomatoes any time you're looking for a completely smooth texture – preparing a hot soup or stew or tomato sauce, for example. A lot of this comes down to preference, though. You do not need to peel your tomatoes if you don't mind the skins.

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. Adding milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly.

The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.

Why does my tomato soup have no flavor? ›

Always make sure you're using a non-reactive pot when cooking tomatoes, and taste-test, adding more baking soda (very sparingly!), sugar, or cream if your soup needs it.

That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar.

In the case of tomatoes, results are quite different: the lycopene in cooked tomatoes is released and is able to dissolve in fat, like olive oil, to be more easily absorbed by our bodies. Roasted tomatoes are delicious, healthy and can be used in dozens of ways.

When you simply salt a tomato, you not only draw out the juices, but you also concentrate the fruit's flavor. And Epi's Food Editor, Anna Stockwell, says salting tomatoes before baking is essential.

As they roast, they lose moisture, and their flavor intensifies. They come out of the oven chewy & tart, with a super-concentrated, intense umami flavor.

To eliminate moisture, they turned to an old chef's trick for removing water from vegetables: a liberal salting. After salting and draining tomato slices, America's Test Kitchen chefs then pressed them firmly with paper towels before layering them in the pie.

Don't crowd the baking sheet.

If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in!

The same goes for one of the most popular sandwich fillings of all: sliced tomatoes. If you have the time and forethought, seasoning sliced tomatoes with salt ahead of time helps them draw out moisture before patting them with paper towels.

If the pan is packed too tightly, the vegetables will steam instead of caramelizing. The result is sad, limp, less-than-flavorful vegetables. The solution: Give your vegetables some room to breathe. Arrange the veggies in a single layer, keeping at least a quarter inch of space between them.