soup question

[mikita]

Hello chefs ....
I'm trying to duplicate a vegetarian veggie soup, where the maker won't share the whole recipe, just some "hints". I always love this....

The best part was the tomato base, which was not chunky, not too tart, and not sweet.
I'd say it was a medium type consistency, and not salty.

So here were the hints:
use crushed tomatoes, paste, puree, juice, veggie broth and also balsamic vinegar.

Any suggestions what to try out of all the above?? It may take me all winter to figure it out, but it was worth it.....

Thanks! :hi:
Mikita

[KitchenWitch]

1. Okay, taking a stab at it here..

Because I LOOOOOVEEE Soup.

I would put the puree, crushed tomatoes, juice and broth in the pot until it was the right consistency (Not too thick, not too thin). Then add balsamic, a little at a time until the flavor is what you remember. Also you may want to add sea salt, freshly ground black pepper, and perhaps some fresh basil to taste.

[mikita]

2. thanks KW...

which or "witch" would you suggest I use the most of: crushed or pureed, or do you think it matters?

(you can start to tell that I have no clue on this issue)

[KitchenWitch]

3. How thick was the original soup?

[mikita]

4. it was like the consistency of a pureed butternut squash soup

I'd say..... or like a pureed pea soup....

[KitchenWitch]

7. Probably more of the crushed tomatoes

But you will want to simmer that awhile to reduce the juices (to let some of the liquid evaporate).

[Duer 157099]

5. I have a couple thoughts

I constantly hear that it's best to use the San Marzano canned tomatoes when possible (that's not a brand but a type of tomato) and to use tubed tomato paste rather than canned, if possible. The veggie broth might also be a factor, so use one that you know is good, or go with something like Better than Bouillon.

Other than that... just play around I guess? :shrug:

edit to add: a few more thoughts -- maybe simmer the juicier components to reduce and intensify the flavor, and then add some of the fresher (crushed) tomotoes but don't cook those too long? Add the vinegar right at the end.

edit again to add: OR... maybe reduce the balsamic vinegar to a syrupy consistency before adding...?

[mikita]

6. I appreciate your suggestions

Will be playing around for sure, but just wanted to run this up the flagpole to see what real cooks would do with this minimalist info.

Thanks!
Mikita