3-20: Italian Tomato Soup

It’s been a while since I’ve covered something out of Group 03: Soups on here–the last one was 3-14: Creamy Corn Chowder back in January. 3-20: Italian Tomato Soup is pretty simple when it comes to ingredients…and flavor. I ended up inadvertently turning my batch into what was essentially Spaghetti-Os, but even that wasn’t terrible. 

3-20 Italian Tomato Soup
This soup is pretty basic–Simply Delicious has you add a bit of cream to make it more of a bisque-type tomato soup. If it’s not tomato season, no worries–you can make this with canned tomatoes too. 🍅

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This soup comes so close to being vegan/dairy-free/gluten-free, but the flour & cream ruin it. I suspect you could get away with omitting the cream and flour and thickening instead with a cornstarch slurry, which would make those adjustments without sacrificing a ton of flavor/texture. Something to think about.

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Ingredients. Subbed out coconut milk for whipping cream (another alternative to the cornstarch slurry method I mentioned above), which works well with tomato/sweet things. I also decided to add some alphabet noodles to the soup, envisioning something like this being the result.

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Chopped onions tossed into the pot. I chopped them pretty large because I had plans to run the whole thing through the blender to get a smooth texture. That’s not part of the recipe, but I prefer smooth tomato soup over chunky.

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Soft onions tossed and browned with the whole wheat flour.

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Added in the tomatoes & broth.

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Added in the seasonings.

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Bay leaves are riding the top of the boiling soup. This is where I decided to pull the soup off the heat and run it through the blender. That wasn’t a pretty process (and isn’t part of the recipe), so we’ll just imagine it in our minds. I did pull the bay leaves out before blending the soup, though.

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See? Here they are, atop the soup in their rightful place.

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Added in my alphabet noodles raw, thinking they would cook in the soup. Here’s where I messed up–it made the soup too starchy. If I did it again, I’d cook the noodles first separately, rinse them off, and then add them to the soup.

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Final product–the starchiness of the pasta made the soup more sauce-like, and therefore the whole thing ended up tasting like Spaghetti-Os. That’s not necessarily a bad thing, but it was not the intended result.

Grade: B

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