Grandma's Tomato Soup Cake Recipe (2024)

FAQs

What can I put in tomato soup to make it taste better? ›

- 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.

For a creamier result, add milk in place of water.

You could even use milk, though it won't be quite as creamy. Be sure to blend. The soup won't be creamy and smooth if you don't blend it. If you don't have an immersion blender, you can use a regular blender to get it to the right consistency.

That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar.

Always make sure you're using a non-reactive pot when cooking tomatoes, and taste-test, adding more baking soda (very sparingly!), sugar, or cream if your soup needs it.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others.

Heavy cream is the best way to get that classic creamy flavor we know and love. In its place I have tried, to no avail, every other dairy for creamy tomato soup: half-and-half works in a pinch, milk makes the soup too thin, and yogurt is too acidic.

The ketchup contains vinegar, which is dilute acetic acid. The acetic acid reacts with the baking soda to produce carbon dioxide gas. The gas bubbles expand and rise through the liquid, bubbling out the ketchup. II.

Why does my tomato soup have white chunks? ›

Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture.

Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. Pour into bowls and top with parmesan cheese and fresh basil.

Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

Add herbs.

This probably isn't a surprise, as basil and tomatoes are a delicious duo. But think beyond basil — rosemary and thyme can add earthiness; chives and parsley showered on top add a fresh finish; even freshly chopped mint (maybe with some feta cheese) can add a refreshing pop of flavor to every spoonful.

Olive oil and butter – They create the soup's rich base. To make this recipe dairy-free, feel free to use additional olive oil instead of the butter. Carrots, onion, and garlic – These aromatic veggies give the soup savory depth of flavor. Balsamic vinegar – It adds sweetness and tang.

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.