Tomato Soup
Ingredients
Directions
Bring the tomatoes to a boil.
Strain the mixture through a coarse strainer.
Add the dry soda and wait for the foaming to cease.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Tomatoes
- Provide the main body, acidity and flavour of the soup.
- Dry soda
- Neutralises acidity in the tomatoes and reacts to produce foam while it is added.
The step that matters
Adding the dry soda. Dry soda reacts with the acid in tomatoes and releases carbon dioxide, which causes vigorous foaming. Adding it too quickly can cause the mixture to boil over, and waiting for the foaming to stop before serving lets the reaction finish and the soup settle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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