Tomato Soup Cake Recipe (2024)

FAQs

What are the ingredients in Campbell's tomato soup? ›

WATER, TOMATO PASTE, SUGAR, VEGETABLE OIL (CORN, CANOLA AND/OR SOYBEAN), MODIFIED CORN STARCH, CREAM, WHEAT FLOUR, MODIFIED MILK INGREDIENTS, SALT, SOY PROTEIN ISOLATE, YEAST EXTRACT, CITRIC ACID, FLAVOUR, ONION POWDER. Nutritional Information is based on our current data.

- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.

Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, add milk in place of water.

The new recipe uses natural sea salt to enhance the soup's flavor while relying on the same tomatoes for their trademark color. Extensive research and taste tests across the country found their customers liked the new recipe's taste and appearance.

Roma tomatoes – Just like in my homemade salsa recipe, the tomato variety you use here matters. If you can't find roma tomatoes, substitute another variety of small plum tomatoes. Larger heirloom or salad tomatoes are too watery for this recipe. Onion and garlic – They add savory depth of flavor.

1 10-3/4 ounce can tomato soup: substitute 1 cup tomato sauce plus 1/4 cup water.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Always check seasonings and taste-test before serving. If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.

Does milk go in tomato soup? ›

directions. Put tomato paste in saucepan; add milk or water using empty tomato paste can and rinsing can thoroughly. Add salt and sugar and optional additions if using; stir. Cook on medium, stir and serve.

Particularly for soups made with tomato bases, a pinch or two of sugar can help round out any flavors that taste a bit too sour or bitter recommends Le Cordon Bleu. Of course, as with any recipe, it can be helpful to taste and adjust as you go, so your soup doesn't end up too sweet to serve.

*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

WATER, TOMATO PASTE, SUGARS (GLUCOSE-FRUCTOSE), WHEAT FLOUR, SALT, SOYBEAN OR CANOLA OIL, CITRIC ACID, FLAVOUR (CONTAINS CELERY, GARLIC), SPICE EXTRACTS. Nutritional Information is based on our current data.

Traditional tomato soup

A simple tomato soup can be prepared simply with ingredients such as canned tomatoes/tomatoes, onion, garlic, olive oil, vegetable broth or chicken broth and for the flavouring butter, salt and pepper or if required sugar can be used.

Ingredients. WATER, TOMATO PASTE, WHEAT FLOUR, SUGAR, SALT, VEGETABLE OIL (CORN, CANOLA SOYBEAN), SPICE EXTRACTS, CITRIC ACID, FLAVOUR (CONTAINS CELERY, GARLIC). In a 4 quart pot combine one can of soup and one can of water.

INGREDIENTS: TOMATO PUREE (WATER, TOMATO PASTE), WATER, WHEAT FLOUR, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF: SALT, VEGETABLE OIL (CORN, CANOLA, AND/OR SOYBEAN), POTASSIUM CHLORIDE, LOWER SODIUM NATURAL SEA SALT, FLAVORING, ASCORBIC ACID (VITAMIN C), CITRIC ACID, MONOPOTASSIUM PHOSPHATE, CELERY EXTRACT, ...