Getting rid of onion bits in tomato soup

The tomato soup recipe that I use (and we LOVE)calls for quite a bit of onion and I dice it very small; however, the end product still has tiny bits of onion (a lot of them). I'd like it smoother. Solution?

LynC
  • Posted by: LynC
  • September 30, 2020
  • 2859 views
  • 6 Comments

6 Comments

MMH
MMH October 1, 2020
I do this with roasted red pepper soup. I use sliced onions and garlic and then puree with an immersion blender. As mentioned earlier, the results are quite velvety.
 
Lori T.
Lori T. October 1, 2020
I'd recommend a hand-held blender, or a food processor at the end of cooking to get the smooth consistency. That's what I do. As a riff on Nancy's suggestion, tie the smaller bits in a cheesecloth bag to be able to remove them all at the end of the cooking time. You can squeeze the bag to remove the liquids, and flavors - just be careful so you don't squish out onion bits.
 
Charlie S.
Charlie S. October 1, 2020
A fine chinois is your friend...
 
HalfPint
HalfPint October 1, 2020
Yes! My friend makes her tomato soup using chinois and it is the most velvety and rich soup ever. Tastes like it has cream, but it doesn't.
 
gandalf
gandalf September 30, 2020
Use a blender/food processor before serving, perhaps?
 
Nancy
Nancy September 30, 2020
Or leave the onion in larger chunks to let it flavor the soup but alos permit easy removal (by slotted spoon or strainer).
 
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