how can I reduce the acidity of a tomato vegetable soup?
the tomatoes were extremely acidic.
thank you

  • 54374 views
  • 6 Comments

6 Comments

Review our Code of Conduct
Don't send me emails about new comments
AntoniaJames
AntoniaJames January 10, 2011

A tiny pinch of sugar should do the trick. And if one pinch isn't even, add a second, but taste carefully after each addition, as it is easy to overdo it. A touch of cream also will help smooth it out nicely.

Review our Code of Conduct
Don't send me emails about new comments
AntoniaJames
AntoniaJames January 10, 2011

Sorry, that should have been "isn't enough." Really must read my answers before submitting . . . . ;o)

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino January 10, 2011

I would go with the cream (or milk) answer but in proportion to the soup. Don't overwhelm it. Depending on where you live you might be able to buy Mexican crema cf. creme fraice, sour cream etc. That would work too.

Review our Code of Conduct
Don't send me emails about new comments
usuba dashi
usuba dashi January 10, 2011

Try some "sweet" veggies. . . .carrots always help take the acidic edge off tomatoes.

Review our Code of Conduct
Don't send me emails about new comments
Lucytron
Lucytron January 10, 2011

Sugar, wine, or a little cream should do the trick. Also, sometimes canned tomatoes just need to simmer for a while to get their natural sugars in action. Try simmering for a while (add some extra broth or water), and then try adding another ingredient.

Review our Code of Conduct
Don't send me emails about new comments
casa-giardino
casa-giardino January 11, 2011

A pinch of baking soda.

Review our Code of Conduct
Don't send me emails about new comments
Showing 6 out of 6 Comments Back to top
Recommended by Food52