I’m a little late but for future reference, I would probably peel and halve an onion and let it cook in the soup for about 45-60 min, until all the flavor was simmered out of it. Then I would remove it before serving the soup. Onions add sweetness and depth that balance tomatoes very nicely. You can also mellow out tomato-eyness by adding a little Better Than Bouilliom chicken stock base to your soup.
Thanks, Gandalf and Nancy for your suggestions. I did already have sausage in the soup. What I ended up doing was to cook up some rice and roast a practically a bulb of garlic and added both. That made a difference. Then when I served the soup, I added some shredded sharp cheddar and a dallop of sour scream. The soup was delicious.
Perhaps add a small amount of sour cream. Whenever I make tomato soup using crushed or diced tomatoes as the base, I will add a tablespoon or two (as necessary) of sour cream and stir it in; that seems to do the trick for me.
Agree with gandalf about the sour cream. Another similar way to mitigate the sharpness of the tomato is to add some cooked regular or deli meat (as one does with pea soup).
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Another similar way to mitigate the sharpness of the tomato is to add some cooked regular or deli meat (as one does with pea soup).