Tomato Soup: Blend Before Or After Cooking?

There are many ways to make tomato soup, and the blending stage is a key part of the process. Some recipes call for blending the tomatoes before cooking, while others suggest blending after. The type of blender used can also make a difference, with high-powered blenders being able to create a smoother soup. Roasting the tomatoes before blending can add a boost of flavor, and some recipes include additional ingredients such as onion, garlic, and basil. While blending tomatoes before or after cooking will not drastically change the final product, personal preference and the desired consistency of the soup may influence the decision.

Blending before or after cooking: which is better?

Blending before or after cooking is a question that doesn't have a definitive answer and depends on the recipe and the desired texture of the soup.

Some recipes call for blending tomatoes before cooking, especially if you want to remove the tomato skins. Removing the skins can be done by placing the tomatoes in boiling water and then transferring them to an ice bath. This makes it easier to peel them, and you can then blend the tomatoes before cooking. This method is useful if you want a completely smooth soup with no chunks.

On the other hand, blending after cooking has its advantages. If you want to keep the nutrients and flavour intact, it is better to blend the tomatoes after cooking. Cooking tomatoes can break down their cell walls, making it easier to blend them into a smooth puree. Additionally, blending after cooking can help retain the bright red colour of the tomatoes, as blending before cooking may cause the soup to turn brown.

Some recipes call for a combination of both methods. For instance, you can blend the tomatoes before cooking to create a base for your soup and then add other ingredients and blend again after cooking to create a smoother, more homogeneous mixture. This ensures that all the ingredients are well incorporated and that the soup has a consistent texture.

Ultimately, the decision to blend before or after cooking depends on the specific recipe and your personal preference for the texture and appearance of the soup. Both methods have their advantages, and you may need to experiment to determine which one works best for your particular recipe.

Blending tomatoes with the skin on

Additionally, leaving the skin on is a more waste-not-want-not approach. It can feel wasteful to throw away so much of the tomato, and you also miss out on important antioxidants like lycopene, which is found in the skin.

However, if you are looking for a completely smooth and uniform sauce, you may want to consider peeling the tomatoes. The skin has a different texture from the tomato flesh, and it will remain in sauces and purees, resulting in tiny chunks of skin.

Blending with an immersion blender

Choosing the Right Blender

When selecting an immersion blender, consider its weight, power, attachments, and settings. Look for a model with variable speed settings, a comfortable grip, and useful attachments such as a whisk, food processor, or blending jar. The blade guard, which covers the blades, should also be considered. Wider blade guards with larger vents circulate food better for faster and more efficient blending. Additionally, a plastic edge on the blade guard is preferable as it is gentler on cookware.

Container Size and Type

Use a container that is approximately 2/3 full to allow ingredients to move around during blending and prevent splatters. For blending small amounts, opt for a tall and narrow container to ensure sufficient depth. When whipping ingredients, only fill the container halfway to accommodate the expansion of the mixture.

Blending Technique

To achieve smooth results, start blending at a slight angle and slowly move the blades around the container. For a combination of smooth and chunky textures, blend in one spot for a few seconds, then move to a different area and repeat. To aerate ingredients for whipped cream or meringue, move the blades more quickly and in all directions while keeping them below the surface.

Maintenance and Care

Always rinse the blender blades immediately after use to prevent food from sticking. Detach the motorized top from the blade before washing, and only wash the blade itself. Wash the blender right after use with dish soap and water for the best results.

Using an immersion blender is an excellent way to make tomato soup, offering convenience, ease of use, and the ability to control the texture of your soup. With the right techniques and tools, you can create delicious and smooth tomato soup right on your stovetop.

Blending with a regular blender

If you're using a regular blender to make your tomato soup, there are a few things to keep in mind. First, make sure you work in smaller batches. Don't fill the blender too high as hot soup expands! For safety, remove the lid's centre insert and cover the opening with a kitchen towel while blending to release steam and prevent messy splatters.

When using a regular blender, you might need to adjust the consistency of your soup. If it's too thick, you can add a little vegetable broth or water to thin it out. You can also add salt and pepper to taste. If you prefer a smoother soup, you can press the blended soup through a fine-mesh strainer before serving.

Another thing to keep in mind is the type of tomatoes you're using. If you're using fresh tomatoes, you'll need about 10 to 12 medium tomatoes (or 2 pounds). There's no need to peel them, as everything will be blended in the end. Canned tomatoes are also a great option and are always in season, so you can enjoy this recipe year-round.

To enhance the flavour of your soup, try roasting the tomatoes before blending. Place halved or quartered tomatoes on a baking tray, drizzle with oil, and season with salt and pepper. Roast at 400 degrees Fahrenheit for about 30 minutes. Let the roasted tomatoes cool for a few minutes before placing them in the blender.

If you don't have a high-powered blender, you can still make a delicious tomato soup. Simply cook the tomatoes, onions, and other ingredients until softened, then use a regular blender to puree the mixture. You might need to cook the tomatoes a bit longer if they're whole or diced to help them break down.

Keep in mind that blending the soup will affect its texture. If you prefer a chunkier soup, you can skip the blending step or use an immersion blender for a slightly smoother consistency.

Blending with a high-powered blender

Ingredients:

• Tomatoes: You can use fresh or canned tomatoes for this recipe. If using fresh tomatoes, you'll need about 8-10 medium-sized tomatoes, halved. Canned tomatoes are a great option as they are readily available and can be used anytime.
• Onions: Use 1-2 medium-sized onions, quartered or cut into large wedges. Onions add a lovely flavor and make the soup creamy.
• Garlic: A few cloves of garlic will enhance the flavor of your soup.
• Basil: Fresh basil gives a luxurious touch to your soup. You'll need about 1/3 cup of sliced basil leaves.
• Seasonings: Salt and pepper are essential for adding flavor to your soup. You can also add a pinch of red pepper flakes for a spicy kick.
• Liquid: Chicken broth or water is used to thin out the soup and adjust its consistency.
• Cream: Heavy cream or sour cream adds richness and mellows out the tanginess of the tomatoes. You can also use plant-based butter or extra-virgin olive oil for a vegan option.

Instructions:

• Preheat your oven to 400 degrees Fahrenheit.
• Place the halved tomatoes, quartered onions, and garlic cloves in a large bowl. Drizzle with olive oil and season generously with salt and pepper. Stir well to coat the vegetables evenly.
• Spread the seasoned vegetables on a baking tray and roast them in the oven for about 30 minutes.
• Once roasted, remove the tray from the oven and let the vegetables cool down for a few minutes.
• Transfer the roasted vegetables to your high-powered blender. Add the sliced basil leaves.
• If your blender has a ""soup" function, use that setting to blend and heat the soup. Otherwise, blend the mixture until smooth and then pour it into a pot to heat it on the stovetop. You can also use an immersion blender directly in the pot.
• Season the soup with salt and pepper to taste. If the soup is too thick, add a little vegetable broth or water to adjust the consistency.
• Serve the soup warm with crusty bread or a grilled cheese sandwich on the side.

Storing and Freezing:

You can store leftover tomato soup in an airtight container in the refrigerator for up to a week. You can also freeze it for later use. Simply let the soup cool completely, then transfer it to an airtight container and freeze for up to three months. To serve, thaw the soup in the refrigerator overnight and reheat it on the stovetop.

Frequently asked questions