If Your Homemade Tomato Soup Turned Out Too Chunky, Here's Where It Probably Went Wrong - Tasting Table

"A bright and beautiful bowl of homemade tomato soup delivers comfort in every spoonful. There are plenty of ways to make a basic recipe your own, whether it's by adding ingredients to boost the protein or fiber content or a clever choice of toppings to provide some extra crunch, creaminess, or flavor. Of course, there are also plenty of mistakes everyone makes with tomato soup that can seriously disrupt the smooth mouthfeel with an unwelcome chunky consistency."

"The major mistake that ruins tomato soup every time is undercooking your tomatoes. While chunky style is good for some soups, tomato soup calls for a certain level of smoothness that you can only get by properly blending your ingredients together. With tomatoes being the star ingredient of your soup, having an undercooked base is not a good look or taste."

"Roasting tomatoes along with herbs and spices will give your homemade soup both the right taste and texture. If you'd prefer a more hands-off approach, skip the stovetop and use a crockpot to slow-cook your tomato soup ingredients before blending everything. Though more time-consuming, this will ensure the smoothness you're looking for. Rather than risk chunky soup, low and slow is a great way to go."

Undercooking tomatoes produces a chunky consistency that disrupts the smooth mouthfeel expected in tomato soup. Canned tomatoes are recommended because they are already cooked and provide optimal texture. Fresh tomatoes should be roasted first to improve smoothness and flavor. Roasting tomatoes with herbs and spices enhances both taste and texture. A crockpot or slow-cooking approach yields a smooth result by allowing ingredients to cook low and slow before blending. Blending a portion of creamy white beans adds dairy-free creaminess, boosts fiber and protein, and maintains a velvety texture; cannellini or Great Northern beans are ideal choices.

Read at Tasting Table