Tomato soup - how to reduce acidity

[maggiethecat]

Have just started to experiment with making this using canned tomatoes.

Recipes call for using a bit of sugar to balance acidity but I've done this and don't want to make soup any sweeter but it's still too acidic.

Think I've seen suggestion to add bicarb and I may try this but wonder if there's anything else I can do to tame the acidity?

Cream?

Creme fraiche?

Ground lentils or rice - thickens it up and balances acidity. Or as pp have said Creme fraiche or dbl cream. I love tomato soup !

I made a tomato soup with fresh tomatoes the other day for the first time and left out the sugar and it was still too sweet. I think I have the opoosite problem to you and was wondering how to get rid of the sweetness. I used tomatoes on the vine and cherry tomatoes, veg stock, olive oil, onion, garlic, salt and pepper

Didn't have any cream yesterday but used a bit of milk and that toned it down.

I just saw a recipe which included cannellini beans - I reckon that does same as lentils/rice.

Going to try all of these!

If using fresh tomatoes, roast them first.

I'd only ever add tinned tomatoes to bulk out the ones I'd roasted, in order to make a liquid.

Did fresh tomatoes once and had to deal with the faff of the seeds - straining them out after soup was cooked.

These are probably the best tinned, plum tomatoes for making soups or sauces - San Marzano. They are not cheap but this is the cheapest I have seen them.

www.amazon.co.uk/Zia-Rosa-Marzano-Plum-Tomatoes/dp/B01M6V33JF?tag=mumsnetforu03-21

I would never fish out seeds either, most of them would be blended into the soup.

Make a little roux and stir it through. It will thicken it up and make it creamier. You can always add milk to the roux (the beginning of a white sauce) and mix this through. This is less likely to split than just adding milk.

Alternatively a teaspoon or two of cream cheese stirred through.

If you would rather not creamy, butter beans, cannelini beans etc whizzered through.

I seem to remember reading that you had to cook tinned tomatoes for quite a while to reduce the acidity, how long did you cook it for? I've never tried as I'm not a big fan of tomato soup.

I tend to add small handful of rice and bits of fresh ginger once blended it's nice and creamy and the ginger adds extra zing

Continuing the quest today I combined a number of your suggestions- added flour to the softened onions, added a bit of baking soda, 2 carrots, sugar and after blending stirred through some creme fraiche.
Great result - it was a good balance of acidity/sweetness and had good flavour.
Thanks!