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    how do you make a thickener for homemade tomato soup?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you make a thickener for homemade tomato soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make a thickener for homemade tomato soup?),it will help you,my kids.



Answers:
it's all in the roux, baby. when you start your soup use butter to saute your onions, garlic and seasonings etc. simmer on low until all the veggies are transparent. then add enough flour to absorb the butter and still stay moist. make sure all flour is absorbed and no powder remains. then start to add your liquids and tomatoes. m-m-m made it lots in the restaurant business

Other Answers:
Corn starch

Soya milk. Or cream. Cream is probably best, unless you're on a health kick. i agree corn starch or put tamato past in it.

Corn starch....mix it in a cup of COLD milk (prevents lumps), then pour into soup

corn starch

take half a cup of the soup, add about 3 heaped teaspoons of corn starch to it, MIX WELL, and then add it gradually back into the soup as its still cooking and reaching boiling point. Stir whilst you do it and it will get thicker. If you want it thicker still then take out more soup, add corn starch, and mix it back in til you have the consistency you are looking for. Mixing it first in a seperate container prevents lumps.
Good luck!

corn starch...or let it simmer a while with the lid partially off to let some of the water evaporate You can use INSTANT MASHED POTATOES for a thickner in any dish use a little at a time until you reach the texture your looking for hope this helps.

All purpose flour

Creamy Tomato Soup
From Food Network Kitchens


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 4 to 6 servings (about 7 cups)

4 tablespoons unsalted butter
1 slice bacon, finely chopped
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, finely chopped
5 tablespoons all-purpose flour
4 1/2 cups low-sodium chicken broth
1 (28-ounce) can whole, peeled tomatoes
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.

Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.

Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29690,00.html

tomato paste


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