Making delicious tomato soup from frozen tomatoes is easier than you might think! This versatile recipe allows you to enjoy the taste of summer tomatoes year-round, saving you time and money. Forget about peeling and chopping fresh tomatoes – this method utilizes the convenience of frozen produce without compromising on flavor. Let's dive into the simple steps and answer some frequently asked questions.
What kind of frozen tomatoes are best for soup?
The best frozen tomatoes for soup are typically whole peeled tomatoes, diced tomatoes, or even tomato purée. While whole peeled tomatoes offer the most control over texture, diced tomatoes are a great time-saver. Tomato purée will result in a thicker, richer soup. Avoid using frozen tomatoes specifically intended for sauces, as these may contain added ingredients that alter the taste of your soup.
How do I make tomato soup from frozen tomatoes without it being watery?
The key to avoiding a watery tomato soup is to simmer the tomatoes long enough to reduce their liquid content. Start by sautéing aromatics like onions and garlic to add depth of flavor. Then, add your frozen tomatoes and simmer uncovered for at least 20-30 minutes, allowing the excess water to evaporate. You can also partially blend the soup for a smoother texture without adding extra liquid. Using a good quality vegetable broth instead of water also contributes to a richer, less watery result.
Can I use other vegetables with frozen tomatoes in my soup?
Absolutely! Frozen tomatoes are a fantastic base for a variety of vegetable soups. Consider adding carrots, celery, zucchini, or even potatoes for extra nutrients and flavor. Experiment with different combinations to create your own unique tomato soup variations. Roasted vegetables, like red peppers or onions, can add a smoky sweetness that complements the tomatoes perfectly.
Is it better to thaw frozen tomatoes before making soup?
While you can thaw frozen tomatoes before making soup, it's not strictly necessary. Adding them directly from frozen to the pot works perfectly well, especially if you’re simmering the soup for an extended period. Just be aware that adding frozen tomatoes to a hot pot will increase the cooking time slightly.
What are some ways to add flavor to tomato soup made from frozen tomatoes?
The possibilities are endless! Fresh herbs like basil, oregano, or thyme add a vibrant aromatic touch. A splash of cream or coconut milk adds richness and smoothness. A touch of sugar balances the acidity of the tomatoes. Red pepper flakes provide a spicy kick, while a dash of Worcestershire sauce adds depth and umami. Experiment with different flavor combinations to find your favorite! Consider adding a bay leaf while simmering for added complexity.
How long does tomato soup made from frozen tomatoes last?
Properly stored in an airtight container in the refrigerator, tomato soup made from frozen tomatoes will typically last for 3-4 days. You can also freeze the soup for longer storage; it will usually keep for 2-3 months in the freezer.
Recipe for Tomato Soup from Frozen Tomatoes:
This recipe is a starting point; feel free to adapt it to your preferences!
Ingredients:
- 28 oz (794g) canned crushed tomatoes (or equivalent in frozen diced tomatoes)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Optional: 1/4 cup heavy cream or coconut milk for richness
Instructions:
- Sauté the onion and garlic in a large pot until softened.
- Add the frozen tomatoes (or crushed tomatoes), vegetable broth, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for at least 20 minutes, or until the soup has thickened.
- Season with salt and pepper to taste.
- If desired, blend the soup until smooth using an immersion blender or regular blender (carefully, in batches if using a regular blender).
- Stir in cream or coconut milk (if using) just before serving.
Enjoy your delicious and easy homemade tomato soup! Remember to adjust seasoning to your preferences. This recipe is a jumping-off point – feel free to experiment with different herbs, spices, and vegetables to create your own unique variations.
