Easy way to make your favorite tomato soup at home http://www.facebook.com/ChefSanjeevKapoor http://twitter.com/#!/khanakhazana.
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Question by cliff m: how do I take the acidity out of home made tomato soup?
I make good tomato soup but it has kind of an acidy taste, I notice canned stuff dosen’t………
Best answer:
Answer by sjv
I add just a pinch of sugar.
Add your own answer in the comments!
Italian Tomato Soup
Image by Chiot’s Run
I can lots of tomato soup in the summer for delicious winter eating. We eat it all kinds of ways, today we gave it an Italian twist with oregano, parsley and some romano cheese. Serve it up with some toasted bread – MMM.
here’s the recipe: chiotsrun.com/2009/08/22/canning-tomato-soup/
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Try little pinches of sugar … a bit at a time. Don’t go over board or you’ll cross to the other flavor profile.
Honey will also work, but will give a flavor the sugar won’t.
if you read the ingredients on the can, you will find a sweetner in most. You can fix yours with a spoonful of sugar, honey, or agave nector-all will adjust the acidity. I pinch of baking soda helps too.
add sugar. man!
A spoonful of sugar…..
You can add some sugar, but also make sure you aren’t cooking it over too high a flame. Too much heat for too long brings out the tomatoes’ acidity.
Add a pinch of baking soda. The alkalinity of the baking soda will neutralize the acidity of the tomatoes. Sugar doesn’t neutralize the acidity, it just makes it sweeter.
Use a bit of baking soda. Not more than 1/8 -1/4 teaspoon is necessary. Use the smaller amount first. Baking soda neutralizes the acid. It will foam up some, but the foam will disappear. This will also help prevent a creamy tomato soup from curdling.
Add some sugar and some milk will calm it a little.