how can I reduce the acidity of a tomato vegetable soup?
the tomatoes were extremely acidic.
AntoniaJames is a trusted source on Bread/Baking.
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.
Sorry, that should have been "isn't enough." Really must read my answers before submitting . . . . ;o)
pierino is a trusted source on General Cooking and Tough Love.
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.
Try some "sweet" veggies. . . .carrots always help take the acidic edge off tomatoes.
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.
A pinch of baking soda.
Please enter a valid email address.
Well played. You deserve a cookie.
Silicone + stainless steel = genius
Perfect Ice, Every Time
Simple Tools for Spunky Pasta
Ball Jars All Dressed In Blue
Julia Turshen's No-Freakout Fried Chicken
Just Arrived! Vintage Copper
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.