Soups & Stews > Soup Making Techniques > Blending Soups > Achieving Different Soup Textures (Smooth vs. Chunky)

Mastering Tomato Soup Texture: Smooth and Chunky Variations

Learn how to achieve your desired tomato soup texture, from velvety smooth to hearty and chunky, using simple blending techniques. This guide covers everything from selecting the right tomatoes to employing immersion blenders and food processors.

Prep Time
15 minutes
Cook Time
45 minutes
Servings
4-6
Ingredients
  • 2 lbs Ripe Tomatoes
  • 1 medium Onion
  • 2 cloves Garlic
  • 4 cups Vegetable Broth
  • 2 tbsp Olive Oil
  • 1/4 cup Fresh Basil
  • to taste Salt
  • to taste Pepper
  • 1/4 cup Heavy Cream (optional)

Preparing the Base

Begin by dicing the onion and mincing the garlic. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Roughly chop the tomatoes and add them to the pot.

Simmering the Soup

Pour in the vegetable broth, bring to a simmer, and cook for 30-40 minutes, or until the tomatoes are very soft. Season with salt and pepper to taste.

Achieving a Smooth Texture

For a completely smooth soup, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Important: When blending hot liquids, always vent the blender to prevent pressure buildup.

Achieving a Chunky Texture

For a chunkier soup, you have a few options. Option 1: Only partially blend the soup using an immersion blender, leaving some tomato pieces intact. Option 2: Remove about half of the soup before blending and set it aside. Blend the remaining soup until smooth and then stir the reserved chunky soup back in. Option 3: Dice some extra tomatoes and add to the blended soup at the end.

Finishing Touches

Stir in the fresh basil. If desired, stir in heavy cream for a richer flavor. Serve hot, garnished with fresh basil leaves.

Nutrition Facts Estimated per 100g of product

Note: Values are approximate and can vary based on specific ingredients and portion sizes.

  • Calories: 50-70
  • Fat: 2-4g
  • Sodium: 150-250mg
  • Carbohydrates: 8-10g
  • Protein: 2-3g

Other Considerations for Nutrition

Adding heavy cream will significantly increase the fat content. Using low-sodium vegetable broth will help reduce sodium levels. Adjust salt usage according to dietary needs. For a vegan option, skip the heavy cream.

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FAQ

  • Can I use canned tomatoes?

    Yes, canned diced tomatoes or crushed tomatoes can be used as a substitute for fresh tomatoes. Use approximately 28 ounces of canned tomatoes.
  • How can I make this soup vegan?

    Simply omit the heavy cream or substitute it with a plant-based cream alternative.
  • How long will this soup last in the refrigerator?

    Tomato soup can be stored in an airtight container in the refrigerator for up to 3-4 days.