Tomato soup doesn’t seem too sour to me anymore. I put a pinch into the pot and you will start too

Tomato soup is the second most frequently served soup in many homes, after broth. Slightly sour and sweet thanks to tomatoes, served with rice, pasta or even potatoes, it can delight almost everyone. However, it sometimes happens that the “tomato soup” is too sour and therefore untasty. Then what? It turns out there is a trivial solution to this. How to neutralize the sour taste?

How to cook the perfect tomato soup? This is the key to success

Do you think sugar or xylitol is the perfect solution for a soup that is too sour? In theory, sweetness can neutralize unpleasant tastes. In practice, this is often not enough and the final effect is not impressive. How to save a soup that is too sour? First, find the culprit. If the reason was sour broth, unfortunately, it is better to throw the soup into the trash to avoid stomach upsets. If the problem is simply that the tomatoes are too acidic, the soup can be salvaged.

To avoid similar problems, remember to pay attention to tomatoes. They should be sweet and suitably meaty. If you are cooking the soup to puree, check the taste first. It should not be bitter or too sour. This also applies to store-bought purees and canned tomatoes.

How to save a soup that is too sour? Just a pinch is enough for the tomato soup to delight with its taste

You can save too sour tomato soup with a pinch of baking soda. Just add a pinch of baking soda (approx. half a teaspoon per 5 liters) to the pot with the tomato soup to neutralize the sour taste. Don’t worry, you won’t feel it in the soup later. This is not the only way to save a soup that is too sour.

• Cream: it will whiten the soup and also help neutralize the too sour taste.
• Pumpkin: just add a bit of blended vegetables or ready-made purée. It will not only give an interesting color, but also make the tomato soup sweeter.
• Potatoes: cooked in the soup will help save both overly salted and too sour soup.