Tomato Soup Cake Recipe (2024)

FAQs

What can I add to canned tomato soup to make it better? ›

Adding a bit of baking soda makes the tomatoes taste sweeter by canceling out the sourness. ⁠ Tomatoes are naturally quite acidic but food processing companies often add extra citric acid to canned tomatoes to get the right pH (acid level) for food safety in canning.

To thwart the curdling tendency, changing procedures will render a smooth tomato soup. Heat the tomato mixture and cream separately, then slowly add tomatoes to the cream near the end of the cooking process. Once mixed, heat the mixture gently to 180 degrees. Do not boil.

To reduce acidity in tomato dishes, try adding 1/4 teaspoon of baking soda to the pan after you've cooked your tomatoes for 10 minutes. Then, wait until the tomatoes stop fizzing, which is a sign that the baking soda is reacting to the acid, before adding the rest of your ingredients.

Start by combining one can of tomato soup with a can full of milk, as you usually would. We're not using water here. I usually use 1% milk, but if you aren't calorie conscious and have it on hand, of course it would be even better with half and half or heavy cream.

Use Herbs and Seasonings

Add chopped fresh basil or parsley at the end of cooking to bring out that rich tomato flavor. Turn to your pantry for seasonings like fresh cracked black pepper, Italian seasoning or oregano, stirring them in while the soup is still cooking.

Thickening the Soup

Tomato soup can be a bit thin, especially with the addition of cream at the end of cooking, so flour is added to the sautéing aromatics to thicken the soup. If wheat is an issue for you or your fellow diners, feel free to skip it. Read reviews!

Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.

Tomato paste offers deep tomato flavor and adds a lot of intensity to this soup.

With sauces and soups that contain milk, boiling or simmering can cause the milk to curdle. While curdled milk is safe to eat, it is not particularly appetizing.

Why does my tomato soup taste sour? ›

If you don't want to resort to sugar, baking soda, broth or cinnamon, you just have one thing left to do; cook the tomato as little as possible because, perhaps you can't imagine it, but the more tomato it cooks, the more sour it becomes.

Baking soda allows you to use milk in your tomato soup recipe without it curdling. If you don't use baking soda, you'll need to use a higher-fat dairy to avoid it separating with the heat and acidic tomatoes.

You can add fresh herbs like basil or oregano, a splash of heavy cream for richness, a drizzle of olive oil for depth of flavor, or a sprinkle of grated cheese on top for added creaminess. You can also sauté some onions and garlic to add complexity, or even add cooked pasta or rice to make it heartier.

- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.

Always check seasonings and taste-test before serving. If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.

A tried-and-true method for reducing acidity in tomato-based dishes is to add a small amount of baking soda. Adding a pinch of baking soda can help neutralize the acid and make your tomato soup taste smoother. However, be cautious not to add too much, as it can alter the flavor of the soup.

One of the best ways to keep milk from curdling in tomato soup is skimmed milk or condensed milk. Condensed milk has much less water content and that is why it takes longer to curdle.