Tomato Soup
Ingredients
Directions
Bring the tomatoes to a boil.
Strain through a coarse strainer.
Add the baking 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.
- Baking soda
- Neutralises some of the tomatoes' acidity, which causes the foaming as it reacts.
The step that matters
Adding the baking soda. Baking soda reacts with acid in the tomatoes and releases carbon dioxide, causing vigorous foaming. Adding it gradually and waiting for the foaming to stop prevents the soup from overflowing and keeps the acidity balanced before serving.
“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.
More tomato soup recipes
You might also like
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipes
Chicken Broth257 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.