sylvan | Sep 8, 2010 05:28 PM 17. Measure about 1/4 cup of whole milk, 2 percent milk or skim milk for every cup of tomato soup. You can use olive oil or butter; and regular flour, cornstarch or chickpea flour to keep tomato soup velvety smooth. One time in an emergency I used tomato soup out of the can. I added 1/4 tsp. While you are at it, you can also add a tin of diced tomatoes to make it taste like grandma’s homemade soup. Andrews received formal training at Le Cordon Bleu. … It’s just not as good, because the texture is off. There were several tips for stirring milk … Either way, this is an easy winter supper. You absolutely can add milk or cream to canned cream of tomato soup. I know some of the rules, but I made it yesterday and it still curdled a bit. One site mentioned using baking soda to help neutralize the acid. Add a little heavy cream to the soup to help prevent curdling. Creamy tomato soups are easy and delicious meals, but the natural acidity of tomatoes can curdle the milk you add. Filed Under: cooking tips, tips Tagged With: Soup, tomato soup. I decided to tweak my recipe with some of these ideas. I want to try one of Hazzan's Bolonese sauces with Muir Glen plum tomotoes recipe. Log In Sign Up. Season the tomato soup to taste and serve. “Mom why did you put so much salt in the soup?” It’s my homemade canned tomato soup with my garden vegetables from the summer. Add 1 tablespoon of starch to the pan for every tablespoon of fat. Adjust the temperature on the stove as needed so the temperature of the soup stays between 160 and 170 degrees Fahrenheit. Simmer the soup gently for 10 minutes and lower the heat to medium-low. Adding Milk to Make It Rich. I want to add 1% milk to my tomato dill soup (rather than cream) at the end to make a creamy tomato dill soup...what are the rules to keep it from curdling? This site uses Akismet to reduce spam. Whisk the roux into the tomato soup and bring it to a low simmer. Adding starch mixed with a fat, or roux, to the soup stabilizes the dairy proteins and prevents them from coagulating. Everything I have ever read about tomato soup says to add baking soda so the tomatoes won't curdle. It is said that to achieve the perfect creaminess of broth, milk is highly recommended over ingredients such as cream or stock. To fix a soup that's curdled, try these tricks: Add a few ice cubes to the soup to halt the cooking. You can also hold a meat thermometer in the center of the soup for about 30 seconds to get a temperature reading. There were several tips for stirring milk into the base or vice versa. Curdled tomato soup is still edible. ), Dark Chocolate Cranberry Almond Snack Mix. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I’ve updated my recipe for Homemade Tomato Soup so it shows all of these steps now. Your email address will not be published. So last night I was determined to avoid curdling. Microwave for 2:30, whisking every minute to heat evenly. Culinary Creation: An Introduction to Foodservice and World Cuisine; James LeRoy Morgan, A Web Experience brought to you by LEAFtv, How to Keep Sour Cream Sauce From Curdling. Attach a candy thermometer to the pot of soup just before you add the heavy cream. Learn how your comment data is processed. Creamy tomato soups are easy and delicious meals, but the natural acidity of tomatoes can curdle the milk you add. Low-fat dairy products like 2 percent milk don't have much stability when exposed to heat and acid -- that's how you make cottage cheese, for example -- and coagulate on contact with low-pH foods like hot tomato soup.