How to perfect tomato soup: Tips to balance sourness
Tomato soup seems so simple to prepare, yet its taste isn't always perfect. It often turns out too sour. However, there are many ways to save this dish, making it as delicious as it is at home. It's worth knowing these methods.
Tomato soup, alongside broth, is one of the most traditional and beloved soups. In the summer, it is made using fresh vegetables, while in the winter, with tomato preserves. Often remembered as a childhood dish, it is considered a classic comfort food that wins hearts with its flavour. But what should you do if the soup turns out too sour? There are a few tricks to improve the taste.
Baking soda will help
Tomato soup is usually based on a Sunday broth, to which you just need to add tomato preserves or fresh vegetables in season. Its flavour is heavily dependent on the type of tomatoes used – sour tomatoes can make the soup sour as well. The solution is to add half a teaspoon of baking soda to a pot of soup with a volume of about 5 litres. Baking soda, which has an alkaline nature, effectively reduces the acidity of tomato soup without altering its taste.
Rescue for sour soup
For those not convinced about using baking soda, there are alternative methods for balancing the sour taste of soup. Sour soups, like beetroot soup, tomato, or cucumber soup, can be softened by various additives.
- Milk or cream – the higher the fat and sweetness content, the more neutral the soup's taste becomes. Heavy cream pairs excellently with sour soups.
- Sugar, honey, or maple syrup – sweetness should be measured with caution, but its presence enhances the dish's flavour and softens acidity.
- Rice – often served with tomato soup, but in other soups, you can use cubed potatoes or buttery purée.
- Sweet vegetables—In the case of overly sour soups or tomato sauces, it's a good idea to add carrots, sweet potatoes, pumpkin, or even blended vegetables like beetroot or roasted pumpkin.
