How can I thicken tomato soup without milk?

Quick Answers

There are several ways to thicken tomato soup without using milk or cream:

– Use a roux – Make a roux by cooking equal parts butter and flour together, then whisk the roux into the soup. The flour helps thicken the soup as it simmers.

– Puree some of the soup – Use an immersion blender or regular blender to puree some of the tomatoes and vegetables, then add them back to the pot. The pureed veggies will help thicken the soup.

– Add potato or rice – Dice and cook potatoes or rice directly in the soup, they will break down and release starch to thicken the broth.

– Use bread – Break bread into pieces and simmer in the soup, the starches from the bread will help thicken it up.

– Simmer the soup – Letting the soup simmer for 30-60 minutes will allow it to reduce and thicken up on its own as some of the liquid evaporates.

– Add tomato paste – Stir in some tomato paste during simmering, a little goes a long way. The concentrated tomato flavor also enhances the soup.

– Sprinkle with cornstarch – Make a slurry of cornstarch and cold water, drizzle it into the simmering soup while stirring to avoid lumps.

– Add lentils or beans – Cook lentils, white beans or canned beans directly in the soup, they will thicken up the broth.

Using a Roux to Thicken Tomato Soup

One of the easiest ways to thicken any soup, including tomato soup, is to use a roux. A roux is a cooked mixture of equal parts butter and flour that can be whisked into soups, sauces and stews to add body and thickness.

Here is how to thicken tomato soup with a roux:

Ingredients:
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 4 cups tomato soup

Steps:

1. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and let cook for 2-3 minutes, stirring constantly. This cooks out the raw flour taste and creates the roux.

2. Prepare the tomato soup if starting from scratch, or gently heat store-bought or homemade soup over medium-low heat.

3. Once the roux has cooked for a few minutes, slowly whisk it into the hot soup a little bit at a time. This prevents clumping.

4. Bring the soup back up to a simmer and allow to cook for 5-10 minutes, stirring occasionally, to thicken up.

5. Adjust seasonings to taste, adding more salt, pepper, herbs etc. if desired.

The roux will thicken the tomato soup to a nice creamy consistency without the need for any milk or cream. You can control the thickness by adjusting the amount of roux you use. 2 tablespoons of each butter and flour will thicken 4 cups of soup well.

Tips for Using a Roux

– Use equal amounts of butter and flour for best results. Too much flour can make the soup pasty.

– Make sure the roux is well cooked before adding to the soup, at least 2-3 minutes.

– Add the roux slowly while whisking constantly to prevent lumps.

– Simmer the soup for a few minutes after adding the roux to fully thicken.

– Try different types of flour like all-purpose, chickpea or almond flour.

– Fresh roux works best, but you can make a large batch and store leftovers for later.

Pureeing the Soup

Using an immersion blender is a great way to thicken tomato soup without any added cream or milk. Simply puree some of the soup base before serving to create a thicker consistency.

Steps:

1. Prepare tomato soup from fresh tomatoes or use canned tomatoes or store-bought soup.

2. Remove about 1-2 cups of the soup and transfer to a blender or use an immersion blender placed directly into the cooking pot.

3. Puree until smooth, about 1-2 minutes.

4. Add the pureed soup back into the pot and stir to combine.

5. Simmer for 5 more minutes before serving to allow flavors to mingle.

The pureed tomatoes and vegetables will give the soup more body while enhancing the rich tomato flavor. Pureeing about 1/4 to 1/3 of the total volume of soup is usually enough to thicken it up nicely.

You can puree chunkier soups with tomatoes, onions, carrots, peppers or any favorites. The starch released from the pureed veggies is what helps thicken and add texture.

Tips for Pureeing Soup

– Make sure soup is hot when pureeing for smoother results.

– Use caution when pureeing hot liquids. Start slowly and only fill blender half full.

– For creamier soup, puree in smaller batches for smoother consistency.

– Add some fresh herbs and seasonings to the puree for more flavor.

– Drizzle in a little olive oil or vegetable broth if needed to get the blender going.

– Pureeing beans or starchy veggies like potatoes will add even more thickness.

Using Potatoes or Rice

Adding starchier vegetables like potatoes and rice to tomato soup helps thicken it without cream. As the potatoes and rice cook and soften in the tomato broth, their starches are released into the soup adding natural body.

Ingredients:

– 1 tbsp olive oil
– 1/2 onion, diced
– 2 carrots, peeled and diced
– 2 ribs celery, diced
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable or chicken broth
– 2 medium russet potatoes, peeled and diced
– 1/4 cup long grain white rice
– 1 bay leaf
– salt and pepper to taste

Steps:

1. In a large pot, heat the olive oil over medium heat. Add the onions, carrots and celery. Cook for 5 minutes until softened.

2. Add the crushed tomatoes, broth, potatoes, rice and bay leaf. Season with salt and pepper.

3. Bring the soup to a boil, then reduce heat and simmer for 30-40 minutes, until potatoes and rice are very tender.

4. Discard bay leaf. Use an immersion blender to slightly puree soup to desired consistency.

5. Adjust seasonings and add more broth if needed. Serve hot.

The starch from the softened potatoes and rice will give this tomato soup a thicker, heartier texture. Try other veggies like sweet potatoes, barley, farro or butternut squash to add even more thickness.

Tips for Using Potatoes and Rice

– Allow potatoes and rice to cook through fully to release maximum starch.

– Start with larger dice on potatoes for thicker texture after simmering.

– Try using russet, Yukon gold or new potatoes. Starchier varieties work best.

– Stir occasionally to prevent rice and potatoes from sticking.

– Puree slightly for incredibly creamy texture without the cream.

– Add cooked pasta or noodles for additional thickness.

Using Bread to Thicken

Bread is an easy pantry staple that can lend both thickness and richness when added to vegetable soups like tomato. The starch from the bread breaks down into the broth providing great texture without cream.

Ingredients:

– 2 (14.5 oz) cans diced tomatoes
– 2 (14.5 oz) cans tomato sauce
– 4 cups vegetable or chicken broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp dried basil
– 1 bay leaf
– 4 thick slices crusty bread, cubed
– Salt and pepper to taste

Steps:

1. In a large pot over medium heat, combine the diced tomatoes, tomato sauce, broth, onions, garlic, basil and bay leaf.

2. Bring to a boil, then reduce heat and simmer for 15 minutes.

3. Add the bread cubes and simmer for an additional 15-20 minutes until bread is very soft.

4. Discard bay leaf. Use an immersion blender to puree half the soup, leaving some chunks.

5. Season with salt and pepper. Add more broth if needed to reach desired consistency.

Almost any type of bread can be used, from crusty artisan breads to day old sandwich loaves. The softer the bread, the faster it will break down and thicken the tomato soup.

Tips for Using Bread

– Cut or tear bread into small pieces for faster breakdown.

– Allow bread to fully soften in the simmering soup, at least 15 minutes.

– Puree half the soup for best texture with some remaining chunks.

– Rustic Italian or French breads add great flavor.

– Substitute bread crumbs or croutons for some texture.

– Try whole grains like whole wheat, rye or sourdough.

Simmering the Soup

One of the simplest ways to thicken any tomato soup is by simmering it slowly for an extended time. The natural starch from the tomatoes and vegetables will break down into the broth, while some of the liquid will also evaporate.

Ingredients:

– 3 (28 oz) cans whole tomatoes, crushed by hand
– 1 onion, chopped
– 2 carrots, peeled and sliced
– 2 ribs celery, sliced
– 4 cloves garlic, minced
– 2 tsp dried oregano
– 4 cups vegetable or chicken broth
– 2 bay leaves
– Salt and pepper

Steps:

1. In a large pot, combine crushed tomatoes, onions, carrots, celery and garlic. Cook for 10 mins.

2. Add oregano, broth and bay leaves. Season with salt and pepper.

3. Bring to a boil, reduce heat and simmer uncovered for 45-60 minutes, stirring occasionally.

4. Remove bay leaves. Use an immersion blender to puree half the soup if desired.

5. Taste and adjust seasonings as needed before serving.

The long simmering time allows the tomato and vegetable solids to break down and integrate into the broth, naturally thickening the soup without cream.

Tips for Simmering Soups

– Avoid high heat to prevent scorching on the bottom of the pot.

– Stir occasionally and add broth as needed if reducing too quickly.

– Puree partially for a velvety texture.

– Add herbs and garlic towards the end to preserve their flavors.

– Allow soup to cool slightly before pureeing for best results.

Using Tomato Paste

Tomato paste is a handy item to keep in the pantry for adding rich tomato flavor and color to soups and stews. It also lends a slight natural thickness. Just a spoonful blended into the simmering pot of tomato soup can amplify its flavor.

Ingredients:

– 2 (28 oz) cans diced tomatoes
– 1 medium onion, chopped
– 2 carrots, chopped
– 2 ribs celery, chopped
– 4 cups vegetable or chicken broth
– 2 cloves garlic, minced
– 2 bay leaves
– 1-2 tbsp tomato paste
– 1 tsp dried basil
– Salt and pepper

Steps:

1. In a pot, combine tomatoes, onions, carrots and celery. Simmer for 10 minutes.

2. Add broth, garlic and bay leaves. Season with salt and pepper and simmer 15 minutes more.

3. Discard bay leaves. Stir in tomato paste and basil until well blended.

4. Continue simmering for 10 more minutes before serving. Add more tomato paste for thicker soup.

Tomato paste works well in conjunction with other thickening methods like pureeing or using bread and potatoes. Just a spoonful amplifies the tomato flavor.

Tips for Using Tomato Paste

– Better flavor if briefly sautéed with aromatics before adding liquid.

– Adds subtly richer flavor and color compared to tomato sauce.

– 1-2 tablespoons is usually enough for 4-6 servings of soup.

– Whisk vigorously when adding to prevent lumping.

– Substitute with roasted tomato puree for more flavor.

Using Cornstarch

A classic way to thicken soups, stews and gravies is by making a slurry with cornstarch and cold water. The cornstarch gradually thickens the tomato soup once added without altering the flavor.

Ingredients:

– 3 (14.5 oz) cans diced tomatoes
– 6 cups vegetable or chicken broth
– 1 onion, chopped
– 1 carrot, chopped
– 1 rib celery, chopped
– 3 cloves garlic, minced
– 1-2 tbsp cornstarch
– 2 tbsp cold water
– Salt and pepper

Steps:

1. In a pot, combine tomatoes, broth, onions, carrots, celery and garlic. Simmer 20 mins.

2. In a small bowl, dissolve the cornstarch in the cold water and mix into a slurry.

3. Slowly stir the slurry into the simmering soup to avoid lumps.

4. Cook 5 more minutes until slightly thickened. Season with salt and pepper.

5. For thicker soup, increase cornstarch to 3-4 tablespoons.

The longer the soup simmers after adding the cornstarch slurry, the thicker it will become. Start with less cornstarch and add more if needed.

Tips for Using Cornstarch

– Cornstarch works best in hot, not boiling, liquids.

– Add slurry slowly while stirring constantly to prevent lumps.

– Allow to simmer for a few minutes after adding to fully thicken.

– Can use arrowroot powder instead of cornstarch.

– Refrigerating will cause soup to thicken even more.

Beans and Lentils

Beans and lentils are an easy way to ramp up the thickness of tomato soup. As they simmer, their starches are released into the surrounding broth creating a richer, heartier texture.

Ingredients:

– 1 tbsp olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 (15 oz) can diced tomatoes
– 4 cups vegetable broth
– 1 cup dried lentils, rinsed
– 1 (15 oz) can white beans, drained and rinsed
– 2 tsp Italian seasoning
– 1 bay leaf
– Salt and pepper

Steps:

1. In a pot, heat olive oil over medium heat. Sauté onions and garlic for 2 minutes.

2. Add tomatoes, broth, lentils, beans, Italian seasoning and bay leaf.

3. Simmer for 20-25 minutes until lentils are tender. Season with salt and pepper.

4. Discard bay leaf. Puree half the soup until smooth.

5. Return to pot and adjust seasonings. Add more broth if needed.

Almost any type of bean or lentil can be used. Try other beans like chickpeas, kidney beans or black beans. The starchier and creamier the bean, the more it will thicken the surrounding broth.

Tips for Using Beans and Lentils

– Canned beans offer convenience, just drain and rinse before adding.

– Allow lentils and beans to soften fully to thicken broth.

– Puree only half for best texture with some chunks remaining.

– Season cooking liquid with aromatic herbs and spices.

– For creamier soup, puree with some of the broth.

Conclusion

Thick and rich tomato soup can be easily achieved without the cream by using simple kitchen staples. Vegetables like potatoes and rice add great texture while releasing their natural starches into the broth for full-bodied flavor. Beans and lentils work their magic by breaking down and integrating into the soup. Baking staples like flour and bread lend thickness when added to simmering tomato soups. Pureeing part of the soup creates a silky texture while concentrating the tomato flavor. With a wide variety of options from roux to purees available, you can skip the cream and milk and still enjoy rich and satisfying tomato soup. Experiment with different thickening methods and ingredients to find your favorite creamy tomato soup without the dairy.

Thickening Method How it Works
Roux Flour thickens liquid when cooked into a roux with butter or oil then whisked into soups
Pureeing Blending part of the soup concentrates flavors and releases starches
Potatoes/Rice Starch is released as potatoes and rice soften during cooking
Bread Bread starches are released into the broth as bread cubes simmer and soften
Simmering Prolonged simmering allows soup to reduce and thicken on its own as liquid evaporates
Tomato Paste Adds concentrated tomato flavor and natural slight thickening
Cornstarch Creates a slurry that thickens soups when heated
Beans/Lentils Starches released during simmering help thicken and add texture

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