How long does it take tomato soup to thicken?
Making homemade tomato soup from scratch can be a delicious and rewarding experience. However, one common frustration is waiting for the soup to reach the desired thickness and texture. So how long does it really take for tomato soup to thicken up? Let’s take a deeper look at what’s happening during the cooking process.
What Causes Tomato Soup to Thicken
There are two main factors that cause tomato soup to thicken as it cooks:
- Reduction – As the soup simmers, the water content evaporates, leaving behind a higher concentration of solids from the tomatoes and thickening agents.
- Starches – Starches from ingredients like flour or corn starch can absorb water and swell up, increasing the soup’s viscosity.
Over time, the combination of water evaporating away and starches swelling up leads to a natural thickening of the soup. But exactly how long this takes depends on several variables.
Factors That Influence Thickening Time
There are a few key factors that will determine how quickly your soup reaches the perfect thickness:
- Ingredient quality – Older, mealy tomatoes will break down faster than ripe, firm tomatoes. The type and freshness of ingredients affects thickening.
- Ingredient quantities – Using more tomatoes or a larger amount of starch will speed up thickening.
- Fat content – Some fat from cream or oil helps carry flavors, but too much fat can thin down the soup.
- Cooking temperature – A vigorous boil reduces soup faster than a gentle simmer.
- Moisture content – Drier cooking environments can accelerate evaporation.
- Pot size – A wide pot evaporates liquid quicker than a tall, narrow pot.
With all these variables, the exact thickening time can range quite a bit. But let’s look at some general guidelines.
Thickness Timeline Based on Starches Used
Here is an approximate timeline for how long it takes tomato soup to thicken based on the type and amount of starch used:
| Thickening Agent | Amount Used | Approximate Thickening Time |
|---|---|---|
| Cornstarch | 1-2 Tbsp | 15-25 minutes |
| All-purpose flour | 2-3 Tbsp | 20-30 minutes |
| Tapioca starch | 1-2 Tbsp | 25-35 minutes |
| Pureed potatoes | 1-2 cups | 30-40 minutes |
As you can see, starches like cornstarch and flour tend to thicken the quickest. Tapioca starch and potato puree work too but require longer cooking.
Tips for Thickening Tomato Soup Faster
If you want to reduce the thickening time, here are some tips:
- Use more cornstarch or flour – Up to 3-4 Tbsp per 6 cups liquid
- Start with low moisture ingredients – Diced tomatoes vs. crushed tomatoes
- Cook over higher heat – Bring to a boil then reduce to simmer
- Leave pot uncovered – Speeds up moisture reduction
- Cut ingredients into small pieces – Promotes faster breakdown
- Frequently whisk and stir – Prevents scorching on bottom
Combining several of these tricks could shave off up to 10 minutes of thickening time for your tomato soup.
Step-by-Step Thickening Process
Now let’s look at a step-by-step breakdown of what happens as you simmer and reduce tomato soup:
| Time | Description |
|---|---|
| 0-5 minutes | Tomatoes release juice and soup is very thin. Oil separates on top. |
| 10-15 minutes | Tomatoes start breaking down. Starch granules absorb liquid and swell up. |
| 15-25 minutes | Soup is noticeably thicker than at start. Oil emulsifies back in. |
| 30+ minutes | Soup has reached final thickened consistency. Depth of flavor increases. |
Keep stirring occasionally as the soup simmers. Taste and adjust seasoning as it reduces down. The soup will continue thickening the longer you cook it.
How to Tell When Tomato Soup is Thick Enough
Here are some ways to tell your tomato soup has reached the desired thick, velvety texture:
- Coats the back of a spoon – Run your finger along the spoon, the soup should cleanly coat it.
- Leaves a trail on the spoon – When you stir the soup, it should leave a trail that briefly stays before slowly fading.
- Reduced volume – The soup should be noticeably thicker than when you started.
- Smooth consistency – No watery or thin regions remaining.
If the soup seems too thick, stir in a bit of milk or water to adjust it. If it’s still too thin, let it simmer longer.
Ideal Tomato Soup Thickness
There is no single perfect thickness for tomato soup. It comes down to personal preference. Here are some common tomato soup consistencies and uses:
| Consistency | Description | Best Uses |
|---|---|---|
| Thin, pourable | Like tomato juice, drizzles off a spoon quickly. | Drinkable tomato soup, gazpacho. |
| Medium, coating | Lightly coats back of spoon. | Bowl of tomato soup with crackers. |
| Thick, sliceable | Nearly sliceable with a spoon. | Hearty stew-like soup, grilled cheese dip. |
A classic tomato soup you’d dip crackers in generally falls into the medium thickness range. But feel free to tweak it based on your preferences.
Serving Tomato Soup With Different Thicknesses
No matter your desired thickness, here are some serving suggestions:
- Thin soup – Garnish with croutons or tortilla strips for texture. Also great as a broth for cooking grains or beans.
- Medium soup – Top with grated cheese, chopped herbs, or drizzle with cream. Serve with oyster crackers, bread, or rolls.
- Thick soup – Dollop with pesto or swirl in heavy cream. Pair with a grilled cheese sandwich or toasted English muffin.
Adjust any add-ins like cream or dairy for the thickness. Go light on them for a thin soup or heavy for a thick stew-like soup. The tomato flavor pairs well with many fun garnishes.
Storing and Reheating Tomato Soup
Here are some tips for saving and enjoying leftover tomato soup:
- Storage – Refrigerate in a sealed container up to 4 days. Freeze for 1-2 months.
- Reheating – On the stovetop over medium heat. Or microwave in 30 second intervals, stirring between.
- Thinning – If too thick, stir in water, milk, or cream when reheating.
- Thickening – If too thin, simmer on the stovetop for 5-10 minutes to reduce further.
Add any garnishes like croutons just before serving so they stay crispy. Enjoy tomato soup piping hot.
Conclusion
Achieving the perfect thickness for homemade tomato soup comes down to the cooking time and ingredients used. Most tomato soups reach an ideal medium thickness within 25-35 minutes when simmered with starches like cornstarch or flour. Reduce cooking time by using more starch, higher heat, and uncovered cooking. Check soup consistency as it simmers until it coats a spoon and has a velvety texture. Rest and reheat thinned or thickened tomato soup as desired before serving. Adjust seasonings just before eating for maximum flavor. With this knowledge of how tomato soup thickens over time, you can achieve the ideal rich, homemade taste.