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Old 08-06-2015, 11:48 AM   #51
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You can always add your own salt, a little at a time, until it tastes good.
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Old 08-06-2015, 12:12 PM   #52
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Tomato Soup, NoDak style

Sorry your experiment didn't work, Z. I really like the recipe as written, the only thing I messed with was the dairy and sugar. I will probably try it with half and half and skim milk, and leave out the yogurt next time.
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Old 08-07-2015, 06:01 AM   #53
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I tried adding salt, GG, but there were too many other things wrong, like the curdling. It just didn't taste right and I had added too many other groceries trying.

This time I decided to cut my losses.

I will try the non cream tomato soup eventually, but I've got a fridge with so many thing going on right now like oyster stew which tastes good, but looks funny and another batch of onion soup that I need to eat, etc., etc., etc.
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Old 11-06-2015, 04:55 PM   #54
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I made this wonderful soup last night exactly as written, with a pinch of soda, but I used only 1 tsp of sugar, NOT 3 Tbs.
I blended it with my stick blender, and made sure the cream was HOT before I added it.

It was perfectly delicious with no breakage... Beautiful recipe Dawg!
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Old 11-06-2015, 05:29 PM   #55
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Tomato Soup, NoDak style

Awww, thanks Kay! It's a keeper in my files too. So easy, yet so good. I cut back on the sugar too. I think the original called for 2T of sugar.

I may have to experiment with canning it, as Bookbrat suggested, though it's so easy it practically makes itself.
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Old 11-07-2015, 06:59 AM   #56
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The last 4B's restaurant in Missoula closed it's doors about 5 years ago, but not before everyone had their recipe for the tomato soup. They just could not compete with Denny's and Perkins. Which is too bad, all their foods were made from scratch. Don't know how I missed this thread, but I love, love, love this soup.
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Old 11-08-2015, 01:38 AM   #57
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Originally Posted by Dawgluver View Post
Awww, thanks Kay! It's a keeper in my files too. So easy, yet so good. I cut back on the sugar too. I think the original called for 2T of sugar.

I may have to experiment with canning it, as Bookbrat suggested, though it's so easy it practically makes itself.
You're right Dawg. As I now see, it called for 2 Tbs. of sugar. That's always been my turn off for tomato soup. There's no good reason for that sweet, (ie nasty canned T. soup) One tsp. of sugar is plenty.
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Old 11-08-2015, 02:15 AM   #58
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I forgot the sugar the last time I made it. I used canned tomatoes that time (instead of passata) and it didn't need it. Maybe it's because they use low acid tomatoes that won't eat through the BPA free can.
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Old 11-08-2015, 07:18 AM   #59
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Check the link I put in the first post, Z. Easier on the eyes.

4bs Old Fashioned Cream Of Tomato Soup Recipe - Food.com
Do the tomatoes HAVE to be diced? I have never had a can of diced tomatoes without coming across some tomato skin. Can I buy even whole tomatoes and crush and cream them myself?
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Old 11-08-2015, 09:00 AM   #60
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I thought as much, but then why add soda to soup? When a teas spoon of sugar will do the same?
Sugar will balance the sour flavor of the acid, but will not change the PH of the soup. Baking soda is an alkali and neutralizes the acid. The tomato acid will react with the milk and cream proteins, causing them to curdle (acids produced by the organisms added to dairy is what creates the curds for cheese making).

By increasing the PH of the tomato soup, the soup is less likely to break. But be aware that heat will also cause milk and cream to break. The soup should be fully cooked, then removed from the heat before adding the cream and milk.

Summary: add a pinch of baking soda to neutralize acidity, and control the heat. If you do these things, your tomato soup will be perfect every time.

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