tomato soup?

Question

so im sure you have all had tomato soup in school lunch. how do they get so good.i hate HATE thick soup..and thats how it is in the can..how do i get it alot runnier and less thick. they do in school lunch?

Answer 1

TOMATO SOUP

Put on soup bone early to boil. Have two quarts of liquor on the bone. When done, remove the bone from kettle; put one can of tomatoes through sieve; add to the liquor; then immediately add one-half teaspoon soda, a small lump butter, one tablespoon white sugar, one heaping tablespoon of flour mixed with a half cup of cream or milk; salt and pepper to taste. After the flour is in let boil up three times, and serve.

Answer 2

Cold Cherry Tomato Soup:

1 teaspoon olive oil
1 cup thinly sliced onion
1/2 teaspoon sugar
1 garlic clove, sliced
2 1/2 cups halved cherry tomatoes
2 tablespoons minced fresh chives, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2-ounce) can low-salt chicken broth
1/4 cup plain nonfat yogurt
1 cup evaporated skimmed milk

Heat the oil in a saucepan over medium heat. Add onion, sugar, and garlic; sauté 5 minutes. Add tomatoes, 1 tablespoon chives, salt, pepper, and broth; cover, reduce heat to low, and simmer 20 minutes.

Place tomato mixture and yogurt in a food processor, and process until smooth. Pour mixture into a bowl; stir in milk. Cover and chill.

Ladle into individual bowls, and top with remaining chives.

Yield: 6 servings (serving size: 3/4 cup).

Answer 3

A simple answer would be to just add water. Another way is to not boil it. When you boil it the water evaporates making the soup thicker. I'm guessing what they do in your school lunch is add water to make more soup and save more money.

Answer 4

They stretch the soup in a school by adding water from canned soup.

Answer 5

TOMATO SOUP
We prefer the taste of organic canned tomatoes in this particular recipe, as they tend to be sweeter. If using other canned tomatoes, you might want to add a bit more sugar to balance their acidity.

2 (28- to 32-oz) cans whole tomatoes in juice (preferably organic)
1 large onion, coarsely chopped (2 1/4 cups)
2 teaspoons finely chopped garlic
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 1/4 cups reduced-sodium chicken broth (18 fl oz)
1 tablespoon sugar, or to taste
2 teaspoons salt, or to taste

Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
Cook onion, garlic, chile, in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.

Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

Makes 4 servings.

Answer 6

I add veggie soup instead for more flavor!
Top with croutons to soak up even more liquid and enjoy!!

Answer 7

Add water

Answer 8

You could add milk, and more of it instead of water. That adds a lot of flavor.

Answer 9

add milk or water to it

Answer 10

add a cup of water to it..