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what can I use to get the acidity out from my tomato veg soup

asked by Susan 10 months ago
16 answers 1278 views
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Susan W

Susan W is a trusted source on General Cooking.

added 10 months ago

Adding baking soda reduces acidity. Adding sugar or sweet vegetables like carrots will cover the acid taste. If you do the baking soda trick, add it 1/8th tsp at a time. If you go too far, it will taste very flat. I learned that from experience. :(

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added 10 months ago

Baking soda will neutralize acids in your soup. Clearly, you don't want to do away with them altogether, as tomato soup should have a bit of a tang to it. Susan's advice to adde it 1/8 teaspoon at a time is spot on. Too much, and your soup will taste soapy. Yuk.

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added 10 months ago

Make that "add," not "adde." We're not trying to go Shakespearean here.

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Pegeen

Pegeen is a trusted home cook.

added 10 months ago

Are your tomatoes whole or in chunks in your soup, or pureed?

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added 10 months ago

Brown sugar

Dsc_0013
added 10 months ago

I always add pureed roasted bell peppers to my tomato soup. I find they reduce the acidity of the tomatoes and add a lot of flavor.

Brag_butterfblogo
added 10 months ago

A splash of whole fat milk will do wonders, if the "veg" in your question doesn't mean vegan.

Open-uri20140702-7380-uxhq9v
added 10 months ago

simply add a pinch of sugar, will reduce the acidity, also you can use some raisins. Will give an exotic touch and make the soup much sweeter :)

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added 10 months ago

I would try adding dugar. I would be afraid the milk would curdle.

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added 10 months ago

That's sugar, not dugar! PLEASE make an edit button!

Stringio
added 10 months ago

I like mixing in some greek yogurt to make it creamier and give it less bite~

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added 10 months ago

Yogurt is acidic, so I don't think that would be a good choice.

Stringio
added 10 months ago

I mean, yeah, but the creaminess still helps a bit-- I dunno, maybe I like a tangier tomato soup haha.

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added 10 months ago

adding some grated carrot

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 10 months ago

Taking this in a totally different direction . . . not sure what context is here, but as a kid, I would crumble saltines into my soup, which always made it seem less harsh. Very low brow, but oh my, how delicious. (I crumbled saltines into everything I could find, by the way. In retrospect, it was the added texture, as much as the extra salt, that drove that habit.) ;o)

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added 10 months ago

Puree some basil and cheese into it.