Make the Perfect Creamy Tomato Soup With Some Baking Soda
Creamy tomato soups are light and tasty, but the natural acidity of tomatoes can curdle the milk you add. You will need some baking soda to keep the odd bits from floating around in the soup.
Food52’s Caroline Lange recommends adding about half a teaspoon of baking soda to tomato soups for the perfect creaminess. This will neutralize the acid in the tomatoes so they will be less acidic and won’t curdle the milk in your soup. Many recipes recommend this, but it’s a good tip to keep in mind if you’re coming up with your own recipe or even trying to make the canned food creamier. However, if you want to use cream instead of milk in your tomato soup recipe, you probably won’t need baking soda (or even a pinch of it). The fat in the cream protects the protein and prevents it from curdling.
Add baking soda to your tomato soup cream! That’s why | Food52