Okay, here’s my attempt at a blog post about making condensed tomato soup, written in a casual, personal style, and using basic HTML tags:
So, I tried making condensed tomato soup from scratch the other day. It wasn’t as hard as I thought it would be, but it definitely took some time.
First, I grabbed a bunch of ripe tomatoes – I think I used about 6 pounds? I washed them, cored them, and chopped them up roughly. No need to be fancy here, they’re all going to get cooked down anyway.
Then, I tossed the tomatoes into a big, heavy-bottomed pot. I also threw in a chopped onion, a couple of cloves of garlic (minced), and a little bit of salt and pepper. You could add other spices too, like maybe some oregano or basil, but I kept it simple.
I put the pot on the stove over medium heat and brought it to a simmer. The tomatoes started releasing their juices pretty quickly. I just let it all simmer away, stirring occasionally, for a good long while – like, at least an hour, maybe even two. The goal is to get it really thick and reduced.
The Waiting Game
- Stir every 15 minutes.
- Watch a movie.
- Contemplate life.
Once the soup had reduced by about half and was nice and thick, I took it off the heat. I used one of my stick blender to puree everything until it was * you do use an immersion blender, be careful to prevent the hot liquid from splashing everywhere.
And that’s pretty much it! I ladled some into a bowl and added a swirl of cream. It was really good – way tastier than the canned stuff, and I know exactly what went into it.
It’s a bit of a project, but if you have a lot of tomatoes and some time, I totally recommend giving it a try!
