PLEASE HELP why does my tomato soup look like this i need to fix it asap
i don’t know what to do
by Lazy_Ring4297
39 Comments
ThisIsMyOtherBurner
onion, milk
Current-Top-9866
Is this fresh tomatoes puréed?
13thmurder
It will darken as it cooks, raw tomato puree is pinker than red. Also add a little cream.
duck9415
Cook it more on low heat. Add olive oil
Red_Banana3000
As you cook tomatoes they break down and turn into mush, you likely need to cook longer.
You can add water, broth or cream to thin it out and then cook on a low simmer until the soup is as thick as you want it to be
ralfalfasprouts
Def low heat. Maybe add a bit of broth and tomato paste, if you have any?
AffectionateYoung293
Boil tomatoes before u do the sauce next time -4 tomatoes – onion -2 garlic
1 tbs knorr put vegetable if u want
TheLittleChikk
Curries are made the same way- you gotta let it cook the raw tomato flavour out! It’ll darken as it cooks.
OATLASOG
DON’T PANIC
Grab your towel
You’re in the middle and you’re doing great. Stir on low heat and I agree a touch of cream as you go. Don’t forget a Little seasoning along the way, pepper is often the perfect accent
That-Gardener-Guy
It’s going to reduce way more than you expect.
InebriatedQuail
OP, don’t take all of this advice at once – none is bad, but it doesn’t all just add together.
Your tomatoes are raw, so have a lot of water. Blending them introduced a lot of air, so they’re lighter.
Cook them down (for a long time), and they will darken. Consider caramelizing some tomato paste in another pan (sauté on low heat for 2-3min) to cook out the tinny flavor and add that to your soup.
Then, add fat to your soup. Olive oil or cream are both good fats, though cream will introduce a lighter color.
Keep us updated and don’t get discouraged!
PeterPDX
Looks like you got some good advice. I wanted to share one of my favorite tomato soup/bisque recipes. Not affiliated with this site at all, just one of my favs. It also shows a good method for preventing the milk from curdling by making a roux first.
I’m already seeing a lot of helpful comments. So I just want to add that you’re doing great and I’m sure your soup will be very yummy! Good on you for working to expand your cooking skills. 🥘🔪
DaAfroMan69
Use canned tomatoes. Tomato puree and tomato paste.
If you insist on using raw tomato, cook them on low till you lose patience. Watch them closely.
aj2324
Internet stranger here, proud of you for trying! I’m the mom of teens and I make cooking mistakes all the time! Keep at it!!
Slumin_it33
If you roast the tomatoes first it’ll help darken them also
Lazy_Ring4297
*edit*
Thank you all for the advice I appreciate it so much I’m a young teen trying to learn how to cook and I was so worried I thought I ruined the tomatoes because my mom had just bought them I didn’t wanna have to waste them she would’ve been so mad thank you so much for everything guys like the tomato soup is darkening as we speak and it’s definitely looking way better so I might need to simmer it for a long time and I’ll keep an eye on it!
For future, I would recommend a fine strainer. After you puree your tomatoes, RIGHT before you put it on low with olive oil, salt, pepper, and a little (LITTLE!) cream (you can also use cornstarch if you want a thicker soup), strain all of the fibers, seeds, etc, so all you’re left with is the “juiced” tomato.
AsparagusOverall8454
Cook longer. It will darken.
raccoocoonies
Add bay leaves, saute an onion, add balsamic
poshpeach11
I agree with most of the comments, keep cooking them, its a lot of air bubbles and it seems some of the tomatoes are still raw and a little chunky. Luckily tomatoes become smoother the more you cook them.
DaveFarted
Bunch of good advice! Also, don’t be afraid to use a little tomato paste for color. Finally, I love soup. ♥️♥️
Zestyclose_Tadpole48
Looks like is cooking just fine
BonerDeploymentDude
simma don naw
LobsterPowerful8900
Is it cooked at all? It looks raw
Elscorcho69
Wait. Did you roast your tomatoes with onion garlic etc. first?
You should roast on a baking tray with some olive oil and salt/pepper first.
BobbysBottleService
Can we get an update picture OP
chickadeedadee2185
Looks a little thick. Add small increments of water. .
Substantial-Ease567
You will need a tiny bit of sweetening.
Actual_Setting_4306
Roast all your veggies with garlic and olive oil in the oven and puree them with heavy cream.
maddiejake
For an amazing flavor add a teaspoon of balsamic vinegar to the pot before serving. Also, it is a wonderful addition to chili.
Rw1222
cook it on low for a long ass time and stir now and then
thepkiddy007
It’s looks like you blended it and blending aerates the soup which lightens up the color. Cooking or just letting it rest will cause the air bubbles to dissipate and it will darken and slightly thicken.
Lucid-Libra
Is that all Garlic under the pink color? 🧐 If so, that is a CRAP TON of garlic 😳
GreyMatters_Exorcist
Also its actually super delicious when it looks that way
kkmoney15
I imagine it looks that way cause you haven’t cooked it yet lol
aimper
Cook it.
TriplH
Using a food processor over a blender will help. Blender tend to put too much air into what you’re blending.
39 Comments
onion, milk
Is this fresh tomatoes puréed?
It will darken as it cooks, raw tomato puree is pinker than red. Also add a little cream.
Cook it more on low heat. Add olive oil
As you cook tomatoes they break down and turn into mush, you likely need to cook longer.
You can add water, broth or cream to thin it out and then cook on a low simmer until the soup is as thick as you want it to be
Def low heat. Maybe add a bit of broth and tomato paste, if you have any?
Boil tomatoes before u do the sauce next time
-4 tomatoes
– onion
-2 garlic
1 tbs knorr put vegetable if u want
Curries are made the same way- you gotta let it cook the raw tomato flavour out! It’ll darken as it cooks.
DON’T PANIC
Grab your towel
You’re in the middle and you’re doing great. Stir on low heat and I agree a touch of cream as you go. Don’t forget a Little seasoning along the way, pepper is often the perfect accent
It’s going to reduce way more than you expect.
OP, don’t take all of this advice at once – none is bad, but it doesn’t all just add together.
Your tomatoes are raw, so have a lot of water. Blending them introduced a lot of air, so they’re lighter.
Cook them down (for a long time), and they will darken. Consider caramelizing some tomato paste in another pan (sauté on low heat for 2-3min) to cook out the tinny flavor and add that to your soup.
Then, add fat to your soup. Olive oil or cream are both good fats, though cream will introduce a lighter color.
Keep us updated and don’t get discouraged!
Looks like you got some good advice. I wanted to share one of my favorite tomato soup/bisque recipes. Not affiliated with this site at all, just one of my favs. It also shows a good method for preventing the milk from curdling by making a roux first.
[https://www.askchefdennis.com/wprm_print/83407](https://www.askchefdennis.com/wprm_print/83407)
I tend to halve it since it makes so much.
I’m already seeing a lot of helpful comments. So I just want to add that you’re doing great and I’m sure your soup will be very yummy! Good on you for working to expand your cooking skills. 🥘🔪
Use canned tomatoes. Tomato puree and tomato paste.
If you insist on using raw tomato, cook them on low till you lose patience. Watch them closely.
Internet stranger here, proud of you for trying! I’m the mom of teens and I make cooking mistakes all the time! Keep at it!!
If you roast the tomatoes first it’ll help darken them also
*edit*
Thank you all for the advice I appreciate it so much I’m a young teen trying to learn how to cook and I was so worried I thought I ruined the tomatoes because my mom had just bought them I didn’t wanna have to waste them she would’ve been so mad thank you so much for everything guys like the tomato soup is darkening as we speak and it’s definitely looking way better so I might need to simmer it for a long time and I’ll keep an eye on it!
[This is the recipe I use](https://smittenkitchen.com/2006/11/cream-of-tomato-soup-classic-grilled-cheese/) and everyone loves it. I use canned roasted tomaoes.
Everyone looks to have given you great advice.
For future, I would recommend a fine strainer. After you puree your tomatoes, RIGHT before you put it on low with olive oil, salt, pepper, and a little (LITTLE!) cream (you can also use cornstarch if you want a thicker soup), strain all of the fibers, seeds, etc, so all you’re left with is the “juiced” tomato.
Cook longer. It will darken.
Add bay leaves, saute an onion, add balsamic
I agree with most of the comments, keep cooking them, its a lot of air bubbles and it seems some of the tomatoes are still raw and a little chunky. Luckily tomatoes become smoother the more you cook them.
Bunch of good advice! Also, don’t be afraid to use a little tomato paste for color. Finally, I love soup. ♥️♥️
Looks like is cooking just fine
simma don naw
Is it cooked at all? It looks raw
Wait. Did you roast your tomatoes with onion garlic etc. first?
You should roast on a baking tray with some olive oil and salt/pepper first.
Can we get an update picture OP
Looks a little thick. Add small increments of water. .
You will need a tiny bit of sweetening.
Roast all your veggies with garlic and olive oil in the oven and puree them with heavy cream.
For an amazing flavor add a teaspoon of balsamic vinegar to the pot before serving. Also, it is a wonderful addition to chili.
cook it on low for a long ass time and stir now and then
It’s looks like you blended it and blending aerates the soup which lightens up the color. Cooking or just letting it rest will cause the air bubbles to dissipate and it will darken and slightly thicken.
Is that all Garlic under the pink color? 🧐
If so, that is a CRAP TON of garlic 😳
Also its actually super delicious when it looks that way
I imagine it looks that way cause you haven’t cooked it yet lol
Cook it.
Using a food processor over a blender will help. Blender tend to put too much air into what you’re blending.