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

asked by Susan 6 months ago
16 answers 1092 views
20141114_100554
added 6 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 6 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 6 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 6 months ago

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

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added 6 months ago

Brown sugar

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added 6 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 6 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 6 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 6 months ago

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

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added 6 months ago

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

Stringio
added 6 months ago

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

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added 6 months ago

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

Stringio
added 6 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 6 months ago

adding some grated carrot

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 6 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 6 months ago

Puree some basil and cheese into it.